Mountain Community Co-op - Recently Updated Pages

Welcome to Mountain Community Co-op

Tahoma07 — Sun, 26 Feb 2012 01:36:30 CST

"Never doubt that a small, group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has." ~ Margaret Mead

We have moved! The Mountain Community Co-op has a new website. Please visit us at http://www.mtcommunitycoop.org

The Mountain Community Co-op offers healthy choices to the rural Eatonville region, including south Pierce and north Lewis Counties. We provide organic and natural food through our Store and Buyer Club as well as markets for locally produced goods and services. We encourage environmental sustainability, and provide education and information on these topics.

Store:

Mountain Community Co-op

105 Carter St.

Eatonville, WA. 98328

360-832-2667
eatonvillecoop@yahoo.com

Mailing address

Mountain Community Co-op

P.O. Box 1631

Eatonville, WA. 98328

On the web
mountaincommunitycoop.wetpaint.com

Special Products in the Store

Tahoma07 — Sat, 05 Feb 2011 14:58:21 CST

If you have not been to the Co-op lately, you will definitely want to come and see our expanding store. The shelves abound with wonderful products, and several new display areas. Our thanks go to Equal Exchange who brought a display with bulk coffee bins (different coffees on special each month!), coffee grinder, pump pot for samples, and bags. What a great way to start Fair Trade month with Fair Trade products on sale!

Healthy Advantage Program
We have a new sales program ongoing that you won't want to miss. See the Healthy Advantage page for more information.

Dairy Products and Non-Dairy
We continue to also get Raw Milk in weekly. This is by special order, though we usually have an extra quart or half gallon so people can try it. Our dairy is in Tenino and provides certified raw milk -- whole and skim milk and cream. Our milk is a Washington product. We carry Julie’s Ice Cream and Mango Passion Sorbet, highly recommended for hot summer days, as well as rice and soy frozen desserts. For the non-dairy folks, we have been carrying Toffuti Better than Cream Cheese and Better Sour Cream for some time and now carry refrigerated tofu. Although not regular items yet, we sometimes have goat cheese and goat yogurt. We are considering carrying goat milk again, as we have had several people ask for it. However, in the past when we tried carrying it regularly, it became outdated. So let us know if you're interested; if we can get enough regular buyers, we'll plan to stock it again.

Health and Beauty Products We've got hand made soaps, lotions and balms, shampoos, sunscreen and bug spray in stock.

Grains and Beans We now have refrigerated tofu, a wider variety of grains and beans.

We now sell $20 produce shares, in addition to the $30 shares, and do some special orders on produce. We carry produce from our distributor Organically Grown in the store, arriving every other week and it sells quickly. Often we have some produce available the entire two weeks, such as cabbage, carrots, beets, apples, onions, garlic, and citrus fruit.

Start feeling better by eating better today. We carry a variety of items for special diets

High Blood Pressure: no salt almond and peanut butter, low sodium soups

Lactose Intolerant: Wonderful Rice, Soy and Almond Beverages, Non Dairy Tofutti Cheese and Sour Cream, Frozen Soy Desserts

Diabetic: Stevia, Xylitol, Agave Syrup, erythritol (available through the Buying Club)

Allergic to Wheat: try Ezekiel Bread, gluten free noodles and organic brown rice. There are several other wheat-free products available as well!

Allergic to Dyes and Perfumes: We carry a wide variety of personal care products, shampoos and local handmade soaps; Biokleen products work great and they are safe!

Taking Antibiotics? We have yogurts and other probiotics to correct your imbalance

And don’t forget our other local vendor consignment products such as artisan crafted jewelry for that special gift, hand made paper gift bags, unique cards, fragrant soaps and candles, hand-made bags, scarves and hats, hand forged hooks, and music CDs by local artists.

Stop by the Store often to find unadvertised sales and new items. We get comments all the time from people passing through about how impressed they are at the variety we carry in such a small store.

Volunteer Teams

Tahoma07 — Sun, 09 Jan 2011 16:02:56 CST

Management Team (Board of Directors)

Planning Team (Lead: Barbara Samora)

Office Management Team (Lead: vacant- looking for a volunteer to take the lead)

Building/Yard Team (Lead: vacant - looking for a volunteer to take the lead)

Store Team (Lead: David Kopek)

Education/Outreach Team (Lead: Margaret Franich)

Membership Communication Team (Contact: Margaret Franich)

Volunteer Coordination Team (Margaret Franich)

See the attached document for organization structure of our Volunteer Teams

2009 Actions

Tahoma07 — Sun, 09 Jan 2011 16:01:33 CST

2009 Actions
Goal One: Develop and implement efficient business and management practices.

Strategy 1: Implement a comprehensive budget and financial accounting program.

Actions:
Assess current business practices utilized by MCC, conduct a finance and accounting best practices gap analysis, and develop and implement a comprehensive budget and accounting program. (20% completed in 2008)
Develop standard operating procedures for financial areas such as but not limited to accounts payable, budget development, accounts receivables, financial control review, reporting, etc.
Implement separation of job duties processes to minimize fraud potential.
Improve annual financial record keeping to facilitate trend analyses.

Strategy 2: Optimize business functions associated with store operations.

Actions:
Develop Standard Operating Procedures (SOPs) for key operational processes.
Take appropriate steps to enable operational efficiencies for inventory management, including but not limited to, ordering, tracking, and receiving.
Direct the implementation of processes and procedures that allow for easily understood and repeatable training for a dynamic, volunteer-based work force.
Assure that a set budget is defined for purchasing associated with store operations, and implement monitoring processes to assure adherence.

Strategy 3: Implement human resources practices designed to facilitate the effectiveness of a volunteer work force.

Actions:
Assign overall responsibility for human resources management for the Co-op to the Volunteer Coordination Team.
Develop and implement processes for volunteer recruiting and training.
Work with all Co-op teams to develop detailed and accurate job descriptions for each position.
Develop policies, standards, and guidelines for training development.

Strategy 4: Identify and implement technology improvements that will enable the Co-op to operate more efficiently.

Actions:
Create easily maintainable databases for volunteers, membership, and inventory management.
Assure that all volunteers and managers accept the need to utilize computerized technologies such as email, standard office productivity software, time tracking packages, etc.
Utilize technology to increase the effectiveness of member outreach efforts through the use of email, automated call trees, web site information, and computer-generated printed materials.

Strategy 5: Implement a comprehensive marketing and communications program.

Actions:
Establish a standing committee responsible for Coop marketing and communications.
Advertise the Coop through a variety of media such as newspaper ads, fliers, mailings, bulletins, etc.
Prepare and distribute a quarterly Coop newsletter
Organize special store events and promotions

Goal 2: Determine optimal use, renovate and improve Coop properties for life, safety, functional, and compatible purposes.

Strategy 1: Improve and maintain the Co-op Store Infrastructure and Property

Actions

Repair and install a new roof on the existing building.
Investigate methods and implement improvements to ventilation including purchasing and installing air conditioning and minimizing exhaust heat from refrigerator/freezer
Improve function of store by improving overhead lighting, and expanding existing floor space.
Improve outdoor covered area by inspecting the existing grape arbor and replace or relocate as necessary to meet needs such as produce share distribution and display of outdoor store products.
Organize the tool shed to provide additional storage capabilities and move the shed to a more functional location.
Build a fence on south property line to improve the landscape appearance.
Design, install and maintain landscaping coordinated with the Washington St. property.

Strategy 2 – Improve and maintain the Washington St. building Infrastructure

Actions
Build a fence on south property line to improve the landscape appearance.
Maintain the existing roof and repair as needed.
Design, install and maintain landscaping, coordinated with Store property.

Strategy 3 – Determine the short-term optimal use of the Washington St. building

Actions
Completed all actions in 2008

Goal Three: Develop and implement short and long-range plans that guide management of the Coop and assist in determining priorities.
 Strategy 1: Develop a ‘Strategic Plan’ and ‘Business Plan’ for the Coop.
Actions:
Completed all actions in 2008.

Strategy 2: Establish annual and recurring planning mechanisms to set, review, edit, modify, and re-affirm Coop priorities, annual work plans, and short and long-range goals and objectives.

Actions:
Hold Coop board retreat in April 2009 to review and revise the Strategic Plan.
Establish an annual work plan to guide Coop activities for the coming year (Completed at January 2009 BOD meeting).
Review and discuss progress in implementing the annual work plan at each monthly Coop Board meeting.
Establish short and long-term goals and objectives for three, five, and ten year horizons.
Treat all planning documents as ‘living’ documents that frequently require updating, reassessing, and prioritizing.

Strategy 3: Market and communicate Coop plans and goals.

Actions:
Coop plans and goals will be posted on the website.

Goal 4: Promote socially and environmentally responsible lifestyles

Strategy 1 – Encourage informed choices by educating members and the community on issues of food, healthy lifestyles, the environment and human rights.

Actions
Develop a member skills directory to facilitate educational programs.
Initiate communications with the Eatonville School District to improve health and nutrition for students by facilitating purchase of locally available organic food.
Develop demonstration gardens as an educational tool.
Facilitate the development of a community garden (e.g. P-patch) by seeking suitable locations, finding local co-sponsors, obtaining required infrastructure (water, electricity, fencing, any required permits).

Strategy 2 – Promote sustainable, local, markets that encourage production in environmental friendly and socially responsible ways.

Actions
Market Co-op products to larger businesses such as Mount Rainier Guest Services, local restaurants in Eatonville, Ashford, and Mineral and to the Eatonville School District.
Enlist farmers to grow for produce share and Farmers Market
Target tourist market such as traffic through town on the way to Mount Rainier

Strategy 3 – Develop partnerships with local and regional organizations to facilitate community service opportunities

Actions ·
Develop a list of local and regional organizations with compatible goals and outreach with identified groups.

Buying Club and Produce Share Schedule

Tahoma07 — Sat, 01 Jan 2011 22:26:53 CST

2011 BUYER CLUB SCHEDULE
AZURE		UNFI		PRODUCE SHARE
ORDER BY:	AVAILABLE BY:	ORDER BY:	AVAILABLE BY:	ORDER BY:	AVAILABLE BY:
December 30	January 7	December 30	January 4	December 24 *	December 28
January 13	January 21	January 13	January 18	January 6	January 8
January 27	February 4	January 27	February 1	January 20	January 22
February 10	February 18	February 10	February 15	February 3	February 5
February 24	March 4	February 24	March 1	February 17	February 19
March 10	March 18	March 10	March 15	March 3	March 5
March 24	April 1	March 24	March 29	March 17	March 19
April 7	April 15	April 7	April 12	March 31	April 2
April 28	May 6	April 21	April 26	April 14	April 16
May 12	May 20	May 5	May 10	April 28	April 30
May 25 *	June 3	May 19	May 24	May 12	May 14
June 9	June 17	June 2	June 7	May 26	May 28
June 23	July 1	June 16	June 21	June 9	June 11
July 14	July 22	June 30	July 5	June 23	June 25
July 28	August 5	July 14	July 19	July 7	July 9
August 11	August 19	July 28	August 2	July 21	July 23
August 25	September 2	August 11	August 16	August 4	August 6
September 8	September 16	August 25	August 30	August 18	August 20
September 22	September 30	September 8	September 13	September 1	September 3
October 14	October 21	September 22	September 27	September 15	September 17
October 27	November 4	October 6	October 11	September 29	October 1
November 10	November 18	October 20	October 25	October 13	October 15
November 22 *	December 2	November 3	November 8	October 27	October 29
December 9	December 16	November 17	November 22	November 10	November 12
December 29	January 6	December 1	December 6	November 23 *	November 26
		December 15	December 20	December 8	December 10
		December 29	January 2	December 22	December 24
Orders are normally due by Thursdays, during business hours. Early deadlines to accommodate holiday closures are indicated by the star *.

Persimmon Cranberry Sauce

Tahoma07 — Sat, 11 Dec 2010 11:54:57 CST

Gourmet, Nov 2005

The bright, tender fruit of Fuyu persimmons mellows the intensity of cranberries while lending this sauce a beautiful jewel-like hue. Using Fuyus, which can be eaten hard or soft, removes the guesswork of finding ripe fruit.

Read More http://www.epicurious.com

Ingredients
3/4 lb. fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry red wine
2 tablespoons water
1/2 star anise or 1/4 teaspoon star-anise pieces[1]
1/2 to 2/3 cup sugar
3 firm-ripe Fuyu persimmons (about 1 lb. total), peeled and cut into 1/4-inch dice

Preparation
1. Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
2. Reduce heat and simmer 5 minutes.
3. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise.
4. Fold in persimmons.
5. Transfer to a bowl and serve at room temperature or chilled.
6. Stir gently before serving.

Cooks' note:
Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.

[1] Substitute: ¼ teaspoon anise and ¼ teaspoon fennel seed or ½ teaspoon of either. ¼ teaspoon Chinese 5-spice powder might be tried.

Weekly Newsletter Archives from October 2009 to Jan 2010

Tahoma07 — Wed, 10 Nov 2010 22:21:49 CST

January 28, 2010

ANNIVERSARY CELEBRATION

Mountain Community Co-op Store celebrated its 5th Anniversary on Wednesday, January 27th.

In honor or our Anniversary,

all members will receive an 8% discount on

items purchased in the Co-op Store,

during the entire month of January, 2010.

(does not apply to Produce Shares or Buying Club orders)

(Members who logged a minimum of 12 volunteer hours inDecember, 2009,

will receive their usual 13% discount during January, 2010.)

Stop by the Co-op Store to share your stories

about the past 5 years of the Co-op.

On Saturday,enjoy some cider, cookies and product samples.

Monthly Sales

Mountain Community Co-op will have special sales

each month of 2010. See the Healthy Advantage web page for more detailed information.

Each month, there will be a stack of sales flyers on the

counter at the Co-op Store.

The special sale prices become effective as soon as the

order arrives and those sale items are

placed on the shelves.

In February, the order will arrive aroundFebruary 9th.

The monthly sales items that are available in the store

are displayed on the tall bookcase

by the front door.

Some of thesales items will not beavailable in the Store.

Those items can be ordered at the

reduced price through our Buyers Club, but must be on the order

that is placed during the month of the sale.

Please help distribute the sales flyers, by placing some

at your place of work, your school, your church, or

anywhere people gather.

If you need additional information,

contact the Co-op Store:

eatonvillecoop@yahoo.com

January Sale Items

Here are just a few of the items in January's Sales Flyer:

So Delicious Coconut Milk Yogurt(6 oz) $1.59

Kashi Crunchy Granola (15 oz) $3.99

Thai Kitchen Stir-Fry Rice Noodles Pad Thai (9 oz) $1.79

Back To NatureMacaroni & Cheese(6.5 oz) $1.59

Blue Diamond Almond Butter Creamy(12 oz) $3.49

Rapunzel Bouillon Vegetable Cubes With Herbs(3.1 oz) $2.39

Rapunzel Organic Corn Starch (8 oz) $2.49

Biokleen Free & Clear Laundry Liquid (64oz) $8.99

Kettle Foods Baked Potato Chips (4 oz) $1.99

Annie's Cheddar Bunnies Baked Snack (7.5 oz) $2.69

For additional information,

contact the Co-Op Store:

eatonvillecoop@yahoo.com

IN THE KITCHEN

Pasta with Parsley-Walnut Pesto

2 tablespoons walnuts

2 slices whole-wheat country bread, crusts trimmed

1 cup packed fresh parsley leaves

1 clove garlic, peeled and chopped

2 tablespoons nonfat plain yogurt

2 tablespoons walnut oil, or extra-virgin olive oil

salt, to taste

freshly ground pepper, to taste

12 ounces whole-wheat fusilli,or penne

2 tablespoons freshly grated Parmesan cheese

Put a large pot of lightly salted water on to boil. Toast walnuts in a small skillet over medium heat, stirring, until fragrant, 3 or 4 minutes. Transfer to a plate to cool.

Tear bread into large pieces and pulse in a food processor to form fine crumbs. Add parsley, garlic and the walnuts. Pulse until finely chopped, scraping down the sides as needed. Add yogurt and oil, process until smooth. Season with salt and pepper. Add additional yogurt and oil, if necessary, to achieve a paste-like consistency.

Cook pasta until just tender, 8 to 10 minutes, or according to package directions. Drain and place in a warmed large shallow bowl. Toss with pesto until well coated. Sprinkle with Parmesan and serve.

* * * Message from the Editor * * *

The Co-op's Board of Directors has decided

to end this newsletter to cut costs and respect the desire of the current editor to reduce her workload.

The Co-op will publish an

email newsletter, in a different format.

After January, watch your email inbox for a

newsletter from the Board of Directors,

in a different format.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Consignment Vendor Coordinator

Inventory consignment vendor items, submit and track payments to vendors, and maintain records on items received and sold.

Bookkeeping

Pay all bills and make sure that the various licenses, permits, etc. are paid on time. Post daily deposits and expenses in the Cash Journal. Must know QuickBooks and have bookkeeping and accounting experience.

Tax Accounting

Maintain financial records for tax purposes. Calculate and pay estimated Federal taxes. Prepare State Revenue tax returns. Compile financial statements to be delivered to CPA for annual Federal tax return preparation.

Financial Reporting

Prepare monthly financial statements to present to the Board of Directors at their monthly meeting.

Inventory Control

Review large orders for store merchandise, keeping orders within a financial budget. Record physical inventory and determine which items are not selling. Purchase merchandise from other individual vendors.

Correspondence

Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary.

Membership Database

Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members.

Purchase Supplies

Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work.

Cashiering

We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager).

REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month.

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

You are receiving this email because you are a member (and friends) of the

Mountain Community Co-op.

If you do not wish to receive these emails, please click on the 'unsubscribe' option below.

If you have questions, contact the Store at:

eatonvillecoop@yahoo.com

For more details, visit our website at:

www.mountaincommunitycoop.wetpaint.com

January 21, 2010

ANNIVERSARY CELEBRATION

Mountain Community Co-op Store will celebrate its 5th Anniversary on Wednesday, January 27th.

In honor or our Anniversary,

all members will receive an 8% discount on

items purchased in the Co-op Store,

during the entire month of January, 2010.

(does not apply to Produce Shares or Buying Club orders)

(Members who logged a minimum of 12 volunteer hours inDecember, 2009,

will receive their usual 13% discount during January, 2010.)

Stop by the Co-op Store to share your stories

about the past 5 years of the Co-op.

On Wednesday, our actual Anniversary date,

and again on Saturday, January 29th,

we will be serving cider and cookies.

Also, there will be free samples of products.

Monthly Sales

Mountain Community Co-op will have special sales

each month of 2010.

Each month, there will be a stack of sales flyer on the

counter at the Co-op Store.

Please help distribute the sales flyers, by placing some

at your place of work, your school, your church, or

anywhere people gather.

We will have some of the items in the sales flyer

available in the Store.

If thesales items are not available in the Store,

they can be ordered at the

reduced price through our Buyers Club.

If you need additional information,

contact the Co-op Store:

eatonvillecoop@yahoo.com

January Sale Items

Here are just a few of the items in January's Sales Flyer:

So Delicious Coconut Milk Yogurt(6 oz) $1.59

Kashi Crunchy Granola (15 oz) $3.99

Thai Kitchen Stir-Fry Rice Noodles Pad Thai (9 oz) $1.79

Back To NatureMacaroni & Cheese(6.5 oz) $1.59

Blue Diamond Almond Butter Creamy(12 oz) $3.49

Rapunzel Bouillon Vegetable Cubes With Herbs(3.1 oz) $2.39

Rapunzel Organic Corn Starch (8 oz) $2.49

Biokleen Free & Clear Laundry Liquid (64oz) $8.99

Kettle Foods Baked Potato Chips (4 oz) $1.99

Annie's Cheddar Bunnies Baked Snack (7.5 oz) $2.69

For additional information,

contact the Co-Op Store:

eatonvillecoop@yahoo.com

IN THE KITCHEN

Chocolate Cake

3/4 cup plus 2 tablespoons whole-wheat pastry flour

1/2 cup sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup non-fat buttermilk

1/2 cup packed light brown sugar

1 large egg, lightly beaten

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 cup hot strong black coffee

confectioners' sugar, for dusting

Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

Whisk flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl.

Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from the pan, peel off the wax paper, and let cool completely. Dust the top with confectioners' sugar before slicing.

* * * Message from the Editor * * *

The Co-op's Board of Directors has decided

to end this newsletter due to cost considerations.

The Board of Directors will publish an

email newsletter, in a different format.

I have thoroughly enjoyed sending this weekly

email newsletter.

Thank you for all the wonderful comments I have received.

Your comments were all greatly appreciated.

I'll continue to send this weekly newsletter during

the month of January,

to announce any special sales or anniversary events.

After January, watch your email inbox for a

newsletter from the Board of Directors,

in a different format.

My best wishes to all,

Sandra Wood

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Consignment Vendor Coordinator

Inventory consignment vendor items, submit and track payments to vendors, and maintain records on items received and sold.

Bookkeeping

Tax Accounting

Financial Reporting

Prepare monthly financial statements to present to the Board of Directors at their monthly meeting.

Inventory Control

Correspondence

Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary.

Membership Database

Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members.

Purchase Supplies

Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

January 14, 2010

ANNIVERSARY CELEBRATION

Mountain Community Co-op Store will celebrate its 5th Anniversary on Wednesday, January 27th.

In honor or our Anniversary,

all members will receive an 8% discount on

items purchased in the Co-op Store,

during the entire month of January, 2010.

(does not apply to Produce Shares or Buying Club orders)

(Members who logged a minimum of 12 volunteer hours inDecember, 2009,

will receive their usual 13% discount during January, 2010.)

We are planning additional Anniversary specials.

Stop by the Co-op Store to share your stories

about the past 5 years of the Co-op.

* * * special newsletter article * * *

by: Margaret Franich

Moving Forward with the Best Sales Ever!

Mountain Community Co-op will be having the best sales ever this year! Every month, about 50 brands will be discounted, many about 30%. We will carry as many in the store as we can. This month, we will have about 28 items in the store, but all items on the flyer, including other varieties of those featured in the flyer, will be available by special order.

So, order a case of your favorites and maximize your savings.

Orders are due January 21st. What a nice addition to our 5-Year Celebration. The sale will start January 12th and go until the end of the month.

We will be getting those colorful flyers that other health food stores and co-ops put in your bag when you buy groceries. We signed up for a whole year. I am not sure if the flyers will come with the order or arrive later by mail this month. If you work in a local office and would like to take some to share with your co-workers, we will have 500, which is probably more than we will use in the store. So, look forward to new sales items each month.

I hope all of our members and customers will be as excited about this as I am.

The list of sale items is posted at the store. Look for the sales tags on the shelves by the items that are on sale.

If you have questions, please contact the Co-op Store:

eatonvillecoop@yahoo.com

Produce Shares

On Saturday, January 9th, our produce shares included Fuji apples, bananas,lemons, Navel oranges, mangos, D'Anjou pears, Hass avocados, broccoli, green cabbage, carrots, celery, eggplant, green leaf lettuce, Romaine lettuce, Crimini mushrooms, red onions, yellow peppers, Russet potatoes, zucchini, and Roma tomatoes.

We had 29 prepaid orders:

17 $20 shares

12 $30 shares

If you would like to order a share for January 23rd,

contact the Co-Op Store:

eatonvillecoop@yahoo.com

IN THE KITCHEN

Broccoli-Cheese Chowder

1 tablespoon extra-virgin olive oil

1 large onion, chopped

1 large carrot, diced

2 stalks celery, diced

1 large potato, peeled and diced

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

2 14-ounce cans vegetable broth, or reduced-sodium chicken broth

8 ounces broccoli crowns, cut to 1-inch pieces, stems and florets separated

1 cup shredded Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring often, until the onion and celery soften, 5 to 6 minutes.

Add potato and garlic. Cook, stirring, for 2 minutes.

Stir in flour, dry mustard and cayenne.Cook, stirring often, for 2 minutes.

Add broth and broccoli stems. Bring to a boil, cover, and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes.

Stir in florets. Simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

Stir in Cheddar cheese and sour cream. Cook over medium heat, stirring until the cheese is melted and the chowder is heated through, about 2 minutes.

Season with salt.

* * * Message from the Editor * * *

The Co-op's Board of Directors has decided

to end this newsletter due to a need to cut operating costs

The Board of Directors will publish an

email newsletter, in a different format.

I have thoroughly enjoyed sending this weekly

email newsletter.

Thank you for all the wonderful comments I have received.

Your comments were all greatly appreciated.

I'll continue to send this weekly newsletter during

the month of January,

to announce any special sales or anniversary events.

After January, watch your email inbox for a

newsletter from the Board of Directors,

in a different format.

My best wishes to all,

Sandra Wood

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Consignment Vendor Coordinator

Inventory consignment vendor items, submit and track payments to vendors, and maintain records on items received and sold.

Bookkeeping

Tax Accounting

Financial Reporting

Prepare monthly financial statements to present to the Board of Directors at their monthly meeting.

Inventory Control

Correspondence

Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary.

Membership Database

Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members.

Purchase Supplies

Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

You are receiving this email because you are a member (and friends) of the

Mountain Community Co-op.

If you do not wish to receive these emails, please click on the 'unsubscribe' option below.

If you have questions, contact the Store at:

eatonvillecoop@yahoo.com

For more details, visit our website at:

www.mountaincommunitycoop.wetpaint.com

January 7, 2010

* * * Message from the Editor * * *

The Co-op's Board of Directors has decided

to end this newsletter at the end of the month in order to cut costs.

The Co-op will publish an

email newsletter, in a different format in the near future.

I have thoroughly enjoyed sending this weekly

email newsletter.

Thank you for all the wonderful comments I have received.

Your comments were all greatly appreciated.

I'll continue to send this weekly newsletter during

the month of January,

to announce any special sales or anniversary events.

After January, watch your email inbox for a

newsletter from the Board of Directors,

in a different format.

My best wishes to all,

Sandra Wood

ANNIVERSARY CELEBRATION

Mountain Community Co-op Store will celebrate its 5th Anniversary on Wednesday, January 27th.

In honor or our Anniversary,

all members will receive an 8% discount on

items purchased in the Co-op Store,

during the entire month of January, 2010.

(does not apply to Produce Shares or Buying Club orders)

(Members who logged a minimum of 12 volunteer hours inDecember, 2009,

will receive their usual 13% discount during January, 2010.)

We are planning additional Anniversary specials

(more details to come)

* * * * NEW PRODUCT * * * *

Farmer Billy'sGrass-Fed Beef

Billy O. is a long-time member of the Co-op

and a faithful volunteer who is always willing to help

with any project that needs done.

We are happy to offer Billy O.'s beef in our Store.

"A Healthier Choice"

Compared with feedlot meat, grass-fed beef has less total fat, saturated fat, cholesterol, and calories. It also has more vitamin E, beta-carotene, vitamin C, riboflavin, thiamin, and a number of health-promoting fats, including omega-3 fatty acids and conjugated linoleic acid.

"Almost Organic"

Our current offering of Farmer Billy's Grass-Fed Beef was raised for the last 24 months of their lives following organic guidelines. Our beef is raised on pasture that has not had any fertilizer or pesticides applied, and no immunizations or hormones are administered to our animals. Farmer Billy is currently in the process of receiving his organic certification. The only reason that our beef is not certified organic is that the regulations require that the animals be fed only organic feed from the 3rd trimester of gestation, and these animals were purchased at 4-5 months of age.

"A TrulyLocal Feed Source"

Farmer Billy's Grass-Fed Beef is proud to offer a truly local product for your enjoyment. Our cattle were born and raised on land between Eatonville and Graham, slaughtered under USDA inspection outside of Tenino, and cut and wrapped in Rochester.

We hope you enjoy your next meal knowing that you are eating beef that is not only the healthiest for your body, but also the healthiest for the planet.

Thank you for supporting local farmers.

IN THE KITCHEN

Moroccan-Rubbed Grilled Steak

& Sweet Potatoes

1 teaspoon ground allspice

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1 pound strip steak, trimmed of visible fat and cut into 4 portions

2 medium sweet potatoes(about 1pound total), peeled, verythinly sliced

1 medium red onion, halved and very thinly sliced

4 teaspoons canola oil

1 teaspoon freshly grated orange zest

Preheat grill to high.

Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a small bowl. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture. Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.

To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams togther along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.

Placethe packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side. Place the steaks in thefront or back andcook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.

Stray Cats Need Homes

We discovered atribe of homeless catsunder the Washington Street house. They were starving. A few of our membersdonated cat food, and the cats are now well-fed and thriving.

Thank you to all who came forward to rescue thecats.

Best wishes to your new family members!!

We may still have a few cats available.

There seems to bean endless stream of cats emerging from under the Washington Street house.

For more information, contact the Co-op:

eatonvillecoop@yahoo.com

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Tax Accounting

Financial Reporting

Prepare monthly financial statements to present to the Board of Directors at their monthly meeting.

Inventory Control

Correspondence

Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary.

Purchase Supplies

Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work.

Cashiering

Consignment Vendor Coordinator

Inventory consignment vendor items, submit and track payments to vendors, and maintain records on items received and sold.

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

HAPPY NEW YEAR

to all our

Members and Friends

WINTER HOURS

Tuesday through Friday

11 am to 7 pm

Saturday

10 am to 6 pm

ANNIVERSARY CELEBRATION

Mountain Community Co-op Store will celebrate its 5th Anniversary on Wednesday, January 27th.

In honor or our Anniversary,

all members will receive an 8% discount on

items purchased in the Co-op Store,

during the entire month of January, 2010.

(does not apply to Produce Shares or Buying Club orders)

(Members who logged a minimum of 12 volunteer hours inDecember, 2009,

will receive their usual 13% discount during January, 2010.)

We are planning additional Anniversary specials

(more details to come)

PRODUCE SHARES

On Saturday, December 26th, the produce truck broke down,

en-route to our store.

The produce didn't arrive until about 5:30 pm.

Margaret and Rebecca stayed until 9:00, so that everyone could come to pick up their shares.

Nancy Anderson, who had come by early in the day

to pick up her share,

offered to do some volunteer work while waiting

for the truck to arrive. Thank You, Nancy!!

The shares included Jazz apples, bananas, Rio Star grapefruit, Italian salad mix, beets, broccoli, carrots, celery, ginger, grape tomatoes, Romaine leaf lettuce, Crimini mushrooms, yellow onions, Klamath Pearl potatoes, Garnet yams, lemons, and tangerines.

We had 22 prepaid orders:

12 $20 shares

10 $30 shares

* * * * NEW PRODUCT * * * *

Fall RiverWild Rice

This is 100% Wild Rice (not a mix).

$7.83 per pound

Wild Rice, also known as Indian Rice or Water Oats, is not a rice at all, but the seed from a grass that grows wild along the edges of lakes in Minnesota, Wisconsin, and southern Canada. Harvested in the old-time way by the Indians who paddle along the water's edge, bending the grasses and beating the seeds into their boats. It isdark in color, intriguing in taste. Excellent when mixed with other kinds of rice.

IN THE KITCHEN

Wild Rice with Shiitakes & Toasted Almonds

2 1/4 cups reduced-sodium chicken broth, orvegetable broth

2cups sliced shiitake mushroom caps, or button mushrooms (3 ounces)

1 cup wild rice

6 tablespoons sliced almonds

1 teaspoon butter

1bunch scallions, trimmed and thinly sliced (about 2 cups)

freshly ground pepper, to taste

Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.

Meanwhile,toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.

About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green, 2 to 3 minutes. Stir the scallions, almonds and pepper into the rice.

Serve warm.

Stray Cats Need Homes

We discovered atribe of homeless catsunder the Washington Street house. They were starving. A few of our membersdonated cat food, and the cats are now well-fed and thriving.

We are attempting to find homes for these cats.

Five of the cats have now found loving homes.

We still have 3 cats who need a home.

If you have room in your home or your barn for a cat, please consider giving one of these beautiful cats a safe place to live.

For more information, contact the Co-op:

eatonvillecoop@yahoo.com

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Bookkeeping

Tax Accounting

Financial Reporting

Prepare monthly financial statements to present to the Board of Directors at their monthly meeting.

Inventory Control

Correspondence

Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary.

Membership Database

Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members.

Purchase Supplies

Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

MERRY CHRISTMAS

to all our

Members and Friends

WINTER HOURS

Tuesday through Friday

11 am to 7 pm

Saturday

10 am to 6 pm

ANNIVERSARY CELEBRATION

Mountain Community Co-op Store will celebrate its 5th Anniversary on Wednesday, January 27th.

We are planning some special Anniversary Specials.

(more details to come)

IN THE KITCHEN

Apples, Cranberries and Yams

4 cups fresh yams, peeled, sliced thin

3 cups apples (Granny Smith apples)

1 cup fresh cranberries

1/4 cup sugar

1/2 cup dark brown sugar

1 stick butter

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup walnuts or pecans

Preheat oven to 350 degrees.

Toss sugars and spices. Add apples.

Spread half of the yams (2 cups) on the bottom of a 9-by-13-inch baking dish. Put half of the apple mixture and half of the cranberries in the pan. Cut half of the butter into slices and place on top. Repeat. Sprinkle with the nuts.

Bake at 350 degrees for 1 hour, or until tender.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Bookkeeping

Tax Accounting

Financial Reporting

Prepare monthly financial statements to present to the Board of Directors at their monthly meeting.

Inventory Control

Correspondence

Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary.

Membership Database

Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members.

Purchase Supplies

Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

WINTER HOURS

Tuesday through Friday

11 am to 7 pm

Saturday

10 am to 6 pm

PRODUCE SHARES SATURDAY

On Saturday, December 5th,our Produce Shares included Pink Lady apples, bananas, Navel oranges, mandarins, mangos, Red Bartlett pears, Hass avocados, Gold beets, carrots, eggplant, broccoli, cucumbers, green lettuce,Blue potatoes, Red Nugget potatoes, and Delicata squash.

We had 27 prepaid orders:

16 $20 shares

11 $30 shares

If you are interested in ordering a share for December 26th, contact the Co-op Store:

eatonvillecoop@yahoo.com

ANNIVERSARY CELEBRATION

Mountain Community Co-op Store will celebrate its 5th Anniversary on Tuesday, January 5th.

We are planning some special Anniversary Specials.

(more details to come)

Available from Azure:

(used in recipe below)

IN THE KITCHEN

Holiday Cookie Cutouts

12/3 cups all-purpose flour

3/4 cup whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup low-fat firm silken tofu

1 large egg

1 cup sugar

1/4 cup canola oil

1 tablespoon butter, softened

2 teaspoons vanilla extract

Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl.

Puree tofu in a food processor. Add egg, sugar, oil, butter and vanilla. Process until smooth, stopping once or twice to scrape down the sides. Add the dry ingredients and pulse several times, just until dough clumps together.

Transfer the dough to a lightly floured surface and knead several times. Divide in half and press each piece into a disk. Dust disks with flour and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.

Preheat oven to 350 degrees. Line several baking sheets with parchment paper or coat with cooking spray.

Working with one piece at a time, on a lightly floured surface, roll the dough slightly less than 1/4-inch thick. Cut out shapes with cookie cutters. Gather scraps and re-roll. Place cookies about 1/2-inch apart on the prepared baking sheets. Or, roll the dough out directly on the baking sheet (to avoid moving the cutout shapes), and lift the extra dough away from the shapes with a butter knife.

Bake cookies, one sheet at a time, until light golden around the edges, 12 to 16 minutes. Transfer cookies to a wire rack and let cool completely.

Decorate or frost as desired.

Volunteer Coordinator's Report

by Margaret Franich

New Volunteers

A huge welcome to new volunteers!!

Catherine is meeting the truck every-other Monday and has trained for cashiering. Also training for cashiering are Karelina, Sarah, JoAnn and Marty. JoAnn and Marty arerepacking bulk items. Myoumi is cleaning the store. Our former Monday Stocking crew has returned. New Thursday Stocking crew members training this week include Carol and JoAnn. Lori has offered to do the bill paying. For now, Barbara will be doing the membership. Debra is also available for stocking on Thursdays or sorting orders. Merna, who has former store management experience, is training this week as well. Tessa is making Produce Share reminder calls, and Lori and Debbie have offered to do some calls for the Buying Club as soon as we can put together a list.We will need more people for the phone tree, if calling from home works for you. Mary and Elizabeth have offered to help Monday mornings. Anita, Chris, David and Robin think they might be able to start in January.

I am still playing phone-tag with some people and there are many people I have not had time to contact yet. If you are anxious to volunteer, you can leave a message at the Co-op Store, or you can reach me at 360-832-3395. I will try to get back to you within a few days. Wednesdays and Sundays are days I am most likely to return calls. I may be at the store some Wednesdays and also am still volunteering on Saturdays.

I am looking for people who want to work Saturdays and would be able to cashier and keep track of Produce Share sign-ups, etc.

Volunteer coordinating is an exciting volunteer position. Thank you to all who have shown willingness to help. I will try to get you scheduled to start as soon as possible. We still have room for more volunteers. Come check the chart at the Co-op Store to see what positions are filled and what still needs doing. If you need your food handlers card, let me know. I can put you on a list to give to those who are making arrangements to get a class in Eatonville.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Bookkeeping

Tax Accounting

Financial Reporting

Prepare monthly financial statements to present to the Board of Directors at their monthly meeting.

Inventory Control

Correspondence

Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary.

Membership Database

Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members.

Purchase Supplies

Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

WINTER HOURS

Tuesday through Friday

11 am to 7 pm

Saturday

10 am to 6 pm

CANOLA OIL COOKING SPRAY

Available from Azure

A convenient spray that's suitable for high-heat cooking.

Ingredients:

100% Mechanically (Expeller) Pressed Naturally Refined High Oleic Canola Oil,

Soy Lecithin, Propellent (No Chlorofluorocarbons)

to order, contact the Co-op Store:

eatonvillecoop@yahoo.com

IN THE KITCHEN

Nutty Holiday Logs

1cup finely chopped walnuts

1/3 cup plus 5 teaspoons sugar, divided

1 tablespoon freshly grated orange zest

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

8 sheets phyllo dough (9 by 14 inches), thawed

Canola oil cooking spray

Topping:

1/3 cup semisweet chocolate chips

Preheat oven to 300-degrees. Line 2 large baking sheets with parchment paper or nonstick baking mats.

To Prepare Logs:

Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.

Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.

Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips, then in half crosswise to form 6 smaller rectangular strips.

Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.

Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.

Bake the logs, in batches, until golden, about 25 minutes. Let cool completely.

To Prepare Topping:

Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring after each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Bookkeeping

Tax Accounting

Financial Reporting

Prepare monthly financial statements to present to the Board of Directors at their monthly meeting.

Inventory Control

Correspondence

Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary.

Membership Database

Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members.

Purchase Supplies

Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

WINTER HOURS

Tuesday through Friday

11 am to 7 pm

Saturday

10 am to 6 pm

OPEN HOUSE

Co-op Store

December 5th

in conjunction withEatonville's Christmas Parade

and the Holiday Handcrafts in theWashington Street house.

Come by the Store for some special treats!!

HOLIDAY HANDCRAFTS

High Quality 100% Handcrafted Gifts

Everything is $5 or less

Saturday, December 5th

2 to 7 pm

at the Eatonville Visitor Center

(the Co-op's Washington Street House)

Only 1 block from the Eatonville Christmas Parade (6pm)

Check out the $1 stocking stuffer baskets!!

PRODUCE SHARES SATURDAY

On Saturday, November 28th, our produce shares included apples, bananas,grapefruit, lemons, oranges, satsuma, pears, avocados, broccoli, kale, romaine leaf lettuce, leeks, potatoes, spaghetti squash, yams.

We had 19 prepaid orders:

8 $20 shares

11 $30 shares

If you would like to order a share for December 12th,

contact the Co-op Store:

eatonvillecoop@yahoo.com

IN THE KITCHEN

Apple Butter Spice Cake

1tablespoon butter

1 cup apple butter

3/4 cup packed light brown sugar

3 tablespoons canola oil

1/2 cup raisins

1/2 cup buttermilk

1 large egg

2 teaspoons vanilla

2 cups plus 2 tablespoons all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground allspice

1/4 teaspoon salt

Preheat oven to 350-degrees. Coat an 8-inch square cake pan with nonstick cooking spray.

Melt butter in a small saucepan over medium heat. Swirl the pan until the butter turns a nutty brown, about 1 minute.

Pour melted butter into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil, Whisk until smooth.

Add raisins, buttermilk, egg and vanilla. Mix well.

Add flour, baking soda, cinnamon, ginger, allspice and salt. Whisk until just combined.

Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes.

Let cool for 10 minutes before serving.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Bookkeeping

Tax Accounting

Financial Reporting

Prepare monthly financial statements to present to the Board of Directors at their monthly meeting.

Inventory Control

Correspondence

Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary.

Membership Database

Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members.

Purchase Supplies

Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

NEW STORE HOURS

Due to lack of volunteers, the Co-op Store

will be closed on Mondays.

WINTER HOURS

Tuesday through Friday

11 am to 7 pm

Saturday

10 am to 6 pm

Our Co-op is run 100%by Volunteers.

Co-op Members adhere to our motto:

Working Together

Co-op Members understand the concept of a "Co-op" and

work together to keep our Store open.

eatonvillecoop@yahoo.com

Betsy Harris, who has managed the Co-op Office for several years,

is returning to full-time work away from the Co-op.

Betsy has kept our office running smoothly, and she has single-handedly nursed the Co-op's finances back to health,

When Betsyarrived, she found a financial nightmare.

Our suppliers were not being paid.

Tax returnshad not been filed and taxes had not been paid.

The office was in chaos.

We need to continue with the procedures Betsy established.

We are in need of qualified volunteers to manage the Co-op Office.

The dutieswillbe dividedbetween 3 or 4 volunteers.

Duties include:

Bookkeeping

Tax Accounting

Maintain financial records for tax purposes.Calculate and pay estimated Federal taxes.Prepare State Revenue tax returns. Compile financial statements to be delivered to CPA for annual Federal tax return preparation.

Financial Reporting

Prepare monthly financial statements to present to the Board of Directors at their monthly meeting.

Inventory Control

Correspondence

Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necessary.

Membership Database

Maintain member database, which has been created withAccess program. Prepare cards for new members. Send cards and welcome letter to new members.

Purchase Supplies

Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shoppingfor supplieson the way home from work.

As you can see, Betsy did a lot of work for our Co-op.

She will be greatly missed.

If you can help keep our Co-op Office running smoothly,

contact the Co-op Store:

eatonvillecoop@yahoo.com

IN THE KITCHEN

ACORN SQUASH STUFFED WITH

CHARD & WHITE BEANS

2 medium acorn squash, halved and seeded

1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

1/2 cup chopped onion

2 cloves garlic, minced

2 tablespoons water

1 tablespoon tomato paste

8 cups chopped chard leaves (about 1 large bunch chard)

1 15-ounce can white beans, rinsed

1/4 cup chopped kalamata olives

1/3 cup coarse dry whole-wheat breadcrumbs

1/3 cup grated Parmesan cheese

Cut a small slice off the bottom of each squash half, so it rests flat. Brush the insides with 1 teaspoon oil. Sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion. Cook, stirring, until starting to brown, 2 or 3 minutes. Add garlic. Cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in chard. Cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives. Cook until heated through, 1 to 2 minutes more. Remove from the heat.

Position rack in the center of over. Preheat broiler.

Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Office Work

Please see above article. Please consider helping in the office.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

Produce Shares

Saturday, October 31st

On Saturday, October 31st, our produce shares included apples, bananas, lemons, valencias, avocados, broccoli, cauliflower, celery, carrots,, tomatoes, romaine leaf, portabella mushrooms, potatoes, carnival squash and sugarloaf squash.

We had 20 pre-paid shares:

11 $20 shares

9$30 shares

If you are interested inordering a share for November 14th,

contact the Co-op Store:

eatonvillecoop@yahoo.com

IN THE KITCHEN

SWEET POTATO CASSEROLE

2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch cubes

2 large eggs

1 tablespoon canola oil

1 tablespoon honey

1/2 cup low-fat milk

2 teaspoons freshly grated orange zest

1 teaspoon vanilla extract

1/2 teaspoon salt

Topping:

1/2 cup whole-wheat flour

1/3 cup packed brown sugar

4 teaspoons frozen orange juice concentrate

1 tablespoon canola oil

1 tablespoon butter, melted

1/2 cup chopped pecans

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups.

Preheat oven to 350-degrees. Coat an 8-inch square (or similar 2-quart) baking dish with cooking spray.

Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.

To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the casserole.

Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Yard Crew

Irene and Toby Bensinger have created a beautiful yardfor our Co-op Store.If you have a few minutes to spare, please consider volunteering to help with the yard and garden.

Building Crew

If you have a few extra minutes to helpwith repairsforour buildings and property, contact Toby Bensinger through the Store.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

- - -

Sam & Rosie

will greet trick-or-treaters

on October 31st

JoinSam & Rosie, as they prepare to greet the

trick-or-treaters who will be visiting our

Co-op Store on Saturday, October 31st.

Annual Membership Meeting

Our annual Membership Meeting, on October 24th,

was a productive and fun evening.

Thepotluck dinner was delicious.

John Sparrow entertained everyone with

songs and stories.

Elaine Beaudry was named "Volunteer Of TheYear".

Congratulations, Elaine!!

Members were nominated/voted to the Board Of Directors.

Financial Statements were reviewed.

Members brain-stormed together to answer

thoughtful questions about moving forward with our Co-op.

Sam & Rosie

First Place Winners

in the Scarecrow Contest

We are proud to announce that Sam & Rosie,

who were created by Toby & Irene Bensinger,are the winners

of the Chamber of Commerce's "Best Scarecrow" contest.

Sam & Rosie were one of twentyentries in the contest.

Thank You, Toby & Irene!!

IN THE KITCHEN

PUMPKIN SMOOTHIE

1/2 cup canned pumpkin

3/4 cup milk or vanilla yogurt

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

2teaspoons brown sugar

4 ice cubes

Combine ingredients in blender and puree until smooth.

Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped cream.

Garnish with a pinch of cinnamon.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Yard Crew

Irene and Toby Bensinger have created a beautiful yardfor our Co-op Store.If you have a few minutes to spare, please consider volunteering to help with the yard and garden.

Building Crew

If you have a few extra minutes to helpwith repairsforour buildings and property, contact Toby Bensinger through the Store.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

These newsletters are best viewed as an email.

To join the email list, contact the store:

eatonvillecoop@yahoo.com

- - - - - - - - - - - - - - - - -

- - -

Sam & Rosie

watchthe

Centennial Days Parade

Sam & Rosie

watched the parade on Saturday, October 17th.

After the parade, they enjoyed listening to the music

performed at the Centennial Stage.

Sam & Rosie

danced to the fiddle playing and sang along to the songs.

It was a fun day!!

Sam & Rosie

will greet trick-or-treaters

on October 31st

JoinSam & Rosie, as they prepare to greet the

trick-or-treaters who will be visiting our

Co-op Store on Saturday, October 31st.

Computer Tooter donates computer

to the Co-op Store

Kathy Acosta (Co-op member), owner of The Computer Tooter, has

very graciously donated a computer to the Co-op Store.

Ourold computerhad finally failed to work, andwe had borrowed

laptopsso that we could continue to communicate and

place orders. We were in desperate need of a reliable computer.

Thank You, Kathy!!

Produce Shares Saturday

On Saturday, October 17th, during the Centennial celebrations, our produce shares included Fuji apples, Braeburn apples, bananas, mangos, Star Krimson pears, broccoli, romaine hearts, carrots, Red Russion kale, herb-mix greens, white mushrooms, green bell peppers, red onions, red potatoes, turnips, butternut squash, and sweet dumpling squash.

We had 24 pre-paid orders:

14 $20 shares

10 $30 shares

Produce Shares are available on alternating Saturdays. If you are interested in placing an order for October 31st, contact the Co-op Store:

eatonvillecoop@yahoo.com

AnnualMembership Meeting

Saturday, October 24th

6:00 pm

potluck dinner begins at 6:00 pm

followed by the annualbusiness meeting

basement of the

First Methodist Church

(next door to the Co-op Store)

door prizes

entertainment

fellowship with Co-op members

financial reports and business reports

Also:

Debra Grant, president of the Co-op's Board of Directors,

has put together a list of questions for our

members to address during the meeting:

In what ways are you satisfied with the Co-op?

Are there any ways you are dissatisfied with the Co-op?

How can we improve the volunteer program to work for you, and how can we encourage new volunteers or programs?

What can we do to help theCo-op better serve our needs?

How do you envision the Co-opfive years from now?

These questionswill be addressed in small discussion groups with a report at the end of the discussions.

This is an opportunity for members to become involved and lend a voice to the direction of the Co-op.

"Working Together"

eatonvillecoop@yahoo.com

ON SALE

currently on sale in the Co-op Store:

Tofutti: Better Than Cream Cheese (8 oz)

$2.85

(regular price is$3.25)

Earth Balance:Non-Dairy Buttery Spread (14 oz)

$4.30

(regular price is$4.95)

Stash: Wild Raspberry Tea (20 bags)

$2.45

(regular price is$2.90)

Santa Barbara: Chunky Olive Salsa, Medium (11.5 oz)

$2.80

(regular price is $3.25)

Crofter's: Blueberry Fruit Spread (10 oz)

$3.25

(regular price is $3.75)

Arico: Cassava Chips, Sea Salt Mist (5 oz)

$2.80

(regular price is $3.25)

Good Health: Veggie Stix (7 oz)

$3.75

(regular price is $4.65)

Equal Exchange: Organic Mint Chocolate Bar (3.5 oz)

$3.80

(regular price is $4.35)

Pamela's: Peanut Butter Chocolate Chip Cookie GF (5.27 oz)

$3.55

(regular price is $3.95)

Pacific: Roasted Red Pepper & Tomato Soup, Organic (32 oz)

$2.95

(regular price is $3.45)

A. Vogel: Herbamare Organic Season Salt (8 oz)

$7.60

(regular price is $8.45)

Mori-Nu: Organic Firm Silken Tofu (12.3 oz)

$1.60

(regular price $1.85)

Lundberg: Organic Risotto Alfredo (5.5 oz)

$2.55

(regular price is $3.00)

Nature's Path: Organic Corn Flakes, Eco-Pac (26 oz)

$6.50

(regular price is $7.80)

Alden's: Organic Butter Brittle Ice Cream (48 oz)

$5.15

(regular price is $6.10)

Food For Life: Ezekiel 4:9 Organic English Muffins (16 oz)

$3.45

(regular rice is $3.95)

Mia Rose: Air Therapy (4.6 oz)

$4.90

(regular price is $5.65)

Nature's Gate: Daily Herbal Shampoo (18 oz)

$4.80

(regular price is $5.35)

Santa Cruz: Organic Dark Roasted Peanut Butter (16 oz)

$4.95

(regular price is $6.05)

Organic India: Organic Whole Psyllium Seed Powder (1 lb)

$9.95

(regular price is $11.25)

INTHEKITCHEN

AUTUMN BLACK BEANS

1/2 cup dry black beans, cooked tender

2/3 cup raw bulgur wheat, cooked

1/2 teaspoon salt

1/2 teaspoon dry mustard

1 tablespoon molasses

1 tablespoon honey

3/4 cup yogurt

raw wheat germ

After the black beans are cooked, drain them and place in a small mixing bowl.

Add the salt, mustard, molasses and honey. Stir in the yogurt and then the cooked bulgur. Blend carefully to break up any lumps of cooked wheat.

Pour the mixture into a small oiled baking dish, sprinkle with wheat germ, and bakeat350-degrees for 20-25 minutes, untilfirm.

Variation: Instead of stirring the bulgur into the beans, keep it separate and serve the beans and yogurt overthe bulgur. Sprinkle each portion with wheat germ. This variation is a quicker dish than the original, as there isno baking time.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Yard Crew

Irene and Toby Bensinger have created a beautiful yardfor our Co-op Store.If you have a few minutes to spare, please consider volunteering to help with the yard and garden.

Building Crew

If you have a few extra minutes to helpwith repairsforour buildings and property, contact Toby Bensinger through the Store.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

These newsletters are best viewed as an email.

To join the email list, contact the store:

eatonvillecoop@yahoo.com

You are receiving this email because you are a member (and friends) of the

Mountain Community Co-op.

If you do not wish to receive these emails, please click on the 'unsubscribe' option below.

If you have questions, contact the Store at:

eatonvillecoop@yahoo.com

For more details, visit our website at:

www.mountaincommunitycoop.wetpaint.com

Issue 0928 NewsletterOctober 15, 2009

Happy Centennial Days!!

SAM & ROSIE

are preparing for the

Eatonville Centennial Celebration

Saturday

October 17th

JoinSam & Rosie, as they

greetvisitors to our Store!!

Sam & Rosie want to thank

Frank Richwood

for creating our

"Working Together"

sign.

Thank you,Frank!!

AnnualMembership Meeting

Saturday, October 24th

6:00 pm

potluck dinner begins at 6:00 pm

followed by the annualbusiness meeting

basement of the

First Methodist Church

(next door to the Co-op Store)

door prizes

entertainment

fellowship with Co-op members

financial reports and business reports

Also:

Debra Grant, president of the Co-op's Board of Directors,

has put together a list of questions for our

members to address during the meeting:

In what ways are you satisfied with the Co-op?

Are there any ways you are dissatisfied with the Co-op?

How can we improve the volunteer program to work for you, and how can we encourage new volunteers or programs?

What can we do to help theCo-op better serve our needs?

How do you envision the Co-opfive years from now?

These questionswill be addressed in small discussion groups with a report at the end of the discussions.

This is an opportunity for members to become involved and lend a voice to the direction of the Co-op.

"Working Together"

eatonvillecoop@yahoo.com

ON SALE

currently on sale in the Co-op Store:

Tofutti: Better Than Cream Cheese (8 oz)

$2.85

(regular price is$3.25)

Earth Balance:Non-Dairy Buttery Spread (14 oz)

$4.30

(regular price is$4.95)

Stash: Wild Raspberry Tea (20 bags)

$2.45

(regular price is$2.90)

Santa Barbara: Chunky Olive Salsa, Medium (11.5 oz)

$2.80

(regular price is $3.25)

Crofter's: Blueberry Fruit Spread (10 oz)

$3.25

(regular price is $3.75)

Arico: Cassava Chips, Sea Salt Mist (5 oz)

$2.80

(regular price is $3.25)

Good Health: Veggie Stix (7 oz)

$3.75

(regular price is $4.65)

Equal Exchange: Organic Mint Chocolate Bar (3.5 oz)

$3.80

(regular price is $4.35)

Pamela's: Peanut Butter Chocolate Chip Cookie GF (5.27 oz)

$3.55

(regular price is $3.95)

Pacific: Roasted Red Pepper & Tomato Soup, Organic (32 oz)

$2.95

(regular price is $3.45)

A. Vogel: Herbamare Organic Season Salt (8 oz)

$7.60

(regular price is $8.45)

Mori-Nu: Organic Firm Silken Tofu (12.3 oz)

$1.60

(regular price $1.85)

Lundberg: Organic Risotto Alfredo (5.5 oz)

$2.55

(regular price is $3.00)

Nature's Path: Organic Corn Flakes, Eco-Pac (26 oz)

$6.50

(regular price is $7.80)

Alden's: Organic Butter Brittle Ice Cream (48 oz)

$5.15

(regular price is $6.10)

Food For Life: Ezekiel 4:9 Organic English Muffins (16 oz)

$3.45

(regular rice is $3.95)

Mia Rose: Air Therapy (4.6 oz)

$4.90

(regular price is $5.65)

Nature's Gate: Daily Herbal Shampoo (18 oz)

$4.80

(regular price is $5.35)

Santa Cruz: Organic Dark Roasted Peanut Butter (16 oz)

$4.95

(regular price is $6.05)

Organic India: Organic Whole Psyllium Seed Powder (1 lb)

$9.95

(regular price is $11.25)

INTHEKITCHEN

NOTE: we are repeating last week's recipe.

We have corrected the amount for the

feta or goat cheese.

We apologize for any confusion.

BEET SALAD

Elizabeth Kronoff (Co-op member) created this recipe.

Thank You, Elizabeth!!

5 beets, peeled, cubed at 1"

1 pear

2 to 3 ounces feta or goat cheese

1/2 to 3/4 cup chopped walnuts

1 to 2 tablespoons vinaigrette

greens from the 5 beets

olive oil

Preheat oven to 350-degrees.

Put beets on a cookie sheet(or something similar). Drizzle with olive oil. Roast for 45 minutes, stirring and checking for tenderness every 15 to 20 minutes.

When tender,but not mushy, put beets in refrigerator to cool. (I stuck them in on the cookie sheet, and just put an oven mitt under it.)

Dice the pear into approx 1" cubes. When beets are cool, mix pears with walnuts, beets and feta. Stir in vinaigette, one tablespoon at a time. Don't put in too much vinaigrette; taste as you go.

Serve over the washed greens.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Yard Crew

Irene and Toby Bensinger have created a beautiful yardfor our Co-op Store.If you have a few minutes to spare, please consider volunteering to help with the yard and garden.

Building Crew

If you have a few extra minutes to helpwith repairsforour buildings and property, contact Toby Bensinger through the Store.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

You are receiving this email because you are a member (and friends) of the

Mountain Community Co-op.

If you do not wish to receive these emails, please click on the 'unsubscribe' option below.

If you have questions, contact the Store at:

eatonvillecoop@yahoo.com

For more details, visit our website at:

www.mountaincommunitycoop.wetpaint.com

Issue 0927 NewsletterOctober 8, 2009

MEET SAM & ROSIE

Toby and Irene Bensinger have created these

fun scarecrows for our front yard.

Our Co-op Store is lookin' good for

Eatonville's Centennial Days.

"Working Together"

is the motto of

Mountain Community Co-op.

Thank you, Toby & Irene!!

If you want to volunteer to help

Toby and Irene

"Working Together"

on the yard crews,

contact them through the Store at:

eatonvillecoop@yahoo.com

AnnualMembership Meeting

Saturday, October 24th

6:00 pm

potluck dinner begins at 6:00 pm

followed by the annualbusiness meeting

basement of the

First Methodist Church

(next door to the Co-op Store)

door prizes

entertainment

fellowship with Co-op members

financial reports and business reports

Also:

Debra Grant, president of the Co-op's Board of Directors,

has put together a list of questions for our

members to address during the meeting:

In what ways are you satisfied with the Co-op?

Are there any ways you are dissatisfied with the Co-op?

How can we improve the volunteer program to work for you, and how can we encourage new volunteers or programs?

What can we do to help theCo-op better serve our needs?

How do you envision the Co-opfive years from now?

These questionswill be addressed in small discussion groups with a report at the end of the discussions.

This is an opportunity for members to become involved and lend a voice to the direction of the Co-op.

"Working Together"

eatonvillecoop@yahoo.com

ON SALE

currently on sale in the Co-op Store:

Tofutti: Better Than Cream Cheese (8 oz)

$2.85

(regular price is$3.25)

Earth Balance:Non-Dairy Buttery Spread (14 oz)

$4.30

(regular price is$4.95)

Stash: Wild Raspberry Tea (20 bags)

$2.45

(regular price is$2.90)

Santa Barbara: Chunky Olive Salsa, Medium (11.5 oz)

$2.80

(regular price is $3.25)

Crofter's: Blueberry Fruit Spread (10 oz)

$3.25

(regular price is $3.75)

Arico: Cassava Chips, Sea Salt Mist (5 oz)

$2.80

(regular price is $3.25)

Good Health: Veggie Stix (7 oz)

$3.75

(regular price is $4.65)

Equal Exchange: Organic Mint Chocolate Bar (3.5 oz)

$3.80

(regular price is $4.35)

Pamela's: Peanut Butter Chocolate Chip Cookie GF (5.27 oz)

$3.55

(regular price is $3.95)

Pacific: Roasted Red Pepper & Tomato Soup, Organic (32 oz)

$2.95

(regular price is $3.45)

A. Vogel: Herbamare Organic Season Salt (8 oz)

$7.60

(regular price is $8.45)

Mori-Nu: Organic Firm Silken Tofu (12.3 oz)

$1.60

(regular price $1.85)

Lundberg: Organic Risotto Alfredo (5.5 oz)

$2.55

(regular price is $3.00)

Nature's Path: Organic Corn Flakes, Eco-Pac (26 oz)

$6.50

(regular price is $7.80)

Alden's: Organic Butter Brittle Ice Cream (48 oz)

$5.15

(regular price is $6.10)

Food For Life: Ezekiel 4:9 Organic English Muffins (16 oz)

$3.45

(regular rice is $3.95)

Mia Rose: Air Therapy (4.6 oz)

$4.90

(regular price is $5.65)

Nature's Gate: Daily Herbal Shampoo (18 oz)

$4.80

(regular price is $5.35)

Santa Cruz: Organic Dark Roasted Peanut Butter (16 oz)

$4.95

(regular price is $6.05)

Organic India: Organic Whole Psyllium Seed Powder (1 lb)

$9.95

(regular price is $11.25)

PRODUCE SHARES SATURDAY

On October 3rd, our produce shares included apples, bananas, crimson grapes, kiwi, pears, beets, broccoli,green cabbage, kale, carrots, romaine lettuce, ******* mushrooms, yellow onions, YukonGold potatoes, delicata squash, spaghetti squash.

Shares Ordered:

10 $20 shares

13 $30 shares

If you are interested in ordering a produce share,

contact the Co-op Store at:

eatonvillecoop@yahoo.com

If you need more information about produce shares,

visit our website:

www.mountaincommunitycoop.wetpaint.com

INTHEKITCHEN

BEET SALAD

Elizabeth Kronoff (Co-op member) created this recipe.

Thank You, Elizabeth!!

5 beets, peeled, cubed at 1"

1 pear

2/3 oz feta or goat cheese

1/2 to 3/4 cup chopped walnuts

1 to 2 tablespoons vinaigrette

greens from the 5 beets

olive oil

Preheat oven to 350-degrees.

Put beets on a cookie sheet(or something similar). Drizzle with olive oil. Roast for 45 minutes, stirring and checking for tenderness every 15 to 20 minutes.

When tender,but not mushy, put beets in refrigerator to cool. (I stuck them in on the cookie sheet, and just put an oven mitt under it.)

Dice the pear into approx 1" cubes. When beets are cool, mix pears with walnuts, beets and feta. Stir in vinaigette, one tablespoon at a time. Don't put in too much vinaigrette; taste as you go.

Serve over the washed greens.

VOLUNTEER OPPORTUNITIES

(Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)

Yard Crew

Irene and Toby Bensinger have created a beautiful yardfor our Co-op Store.If you have a few minutes to spare, please consider volunteering to help with the yard and garden.

Building Crew

If you have a few extra minutes to helpwith repairsforour buildings and property, contact Toby Bensinger through the Store.

Cashiering

For more details about volunteering, visit our website:

www.mountaincommunitycoop.wetpaint.com

Mix and Match Fruit Salad

Tahoma07 — Wed, 10 Nov 2010 22:20:06 CST

from Karelina's Kitchen

The weather just calls out for fruit salad! Have fun and do it your way.

4 cups mixed summer fruits and berries
¼ c. fresh fruit juice
If no citrus fruit in mixed fruits, add 2 t. lemon or lime juice (preferably fresh squeezed)

Optional additions (use no more than 1 or 2 of these):
2 T. honey or 2 T. fruit liqueur (kirsch)
1 T. coconut or ¼ c. almonds, sliced
¼ t. cinnamon or nutmeg or 2 T. poppy seeds or 2 T. sesame seeds
½ t. finely minced fresh hot peppers or ½ t. minced ginger (only the brave use these)
diced avocado or bananas or tropical fruits

To make a meal add:
1 cooked chicken breast, diced or chickpeas, marinated in fruit juice for 1 hour
¼ c. pecans (or other tree nuts)
¼ c. tomatoes, celery (thinly sliced), carrots (shredded), optional
½ c. cubed feta cheese, optional
Serve on a bed of red leaf and spinach with vinaigrette; use romaine lettuce left in whole leaves instead of a fork

Fruit juice vinaigrette:
1 T. fresh lemon or lime juice
1 T. white balsamic vinegar
3 T. hazelnut oil (or olive oil or sesame oil)
1 T. honey
2 T. mint leaves, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end[1])
2 T. berries, mashed.

Whisk together juice, vinegar, and honey. When emulsified, whisk in oil.
Stir in mint leaves and berries.
OR, toss all ingredients in a blender and blend until smooth.
Cool in refrigerator for 1 hour.
Serve over fruit.

[1] Clever way to cut up mint or any fresh herbs from http://simplyrecipes.com/recipes/persimmon_pomegranate_fruit_salad/.

Board of Director Meeting Minutes

Tahoma07 — Wed, 27 Oct 2010 10:59:39 CDT

See attachment at bottom of this page.
Board of Directors Meetings are held the second Thursday of the month at 7pm. Any member may attend the Board Meetings. Contact the Store for the meeting location.

Bylaws

Tahoma07 — Sat, 09 Oct 2010 15:35:28 CDT

BY-LAWS of
Mountain Community Cooperative

ARTICLE I - NAME AND PURPOSE

1.1 Name: The name of the organization is Mountain Community Cooperative (“MCC”). The
office is located at 105 Carter Street, Eatonville, Washington 98328.

1.2 Purpose: MCC is organized to produce, purchase and distribute goods and services for the
mutual benefit of its members and patrons on a not-for-profit basis, offering high quality products, supporting local producers and suppliers when feasible, and providing services relevant to members and non-members in the community.

ARTICLE II - MEMBERSHIP

2.1 Eligibility for membership: Any person, including any individual at least 18 years of
age, or any partnership, association, corporation, or other entity, including governmental entities and political subdivisions thereof, may become a member of Mountain Community Cooperative.
Mountain Community cooperative does not discriminate on social or political grounds, or on the
basis of race, creed, age, sex, handicap, sexual preference or marital status.

2.2 Membership Requirements: Each potential member must submit a completed
membership application and agree to be bound by the Articles of Incorporation, Bylaws, rules and policies of MCC. The completed application shall be accompanied by payment of the entire $100 membership fee (which includes a $5.00 non-refundable application fee), or a portion thereof. The membership fees (less the non-refundable application fee) shall be deposited into MCC’s capital account. All membership fees must be paid within a one-year period from the date of enrollment. Members with special needs may request to volunteer for a minimum of 100 hrs within one year, to pay their membership fee after which their member discount will come into effect. The Board of Directors must approve special needs requests. The Board of Directors may change the membership fee amount from time to time. Each application for membership may be subject to acceptance by the Board of Directors. .

2.3 Active Members: A lifetime member is a member who has paid their membership
fee in full. A temporary member is making payments toward the full membership fee within the prescribed period for completing said payments. Both lifetime and temporary members are considered to be active members. To remain active, members must also notify MCC of any address changes within six months of the change.

2.4 Membership Rights: Memberships and rights arising there from are not transferable. Each
active member shall have the right to vote to select the Board of Directors and to vote to recall any or all of the Directors. Each active individual member shall be eligible to be elected to serve on the Board of Directors. Each active member shall have the right to cast one vote on each issue presented for voting at membership meetings and in all instances where the Board of Directors orders member balloting. Such balloting may be performed by mail, electronically by email, and/or at membership meetings, provided that no balloting may be performed exclusively via email. Active members shall have the right to submit proxy votes by appointing a voting member to cast the absent member’s written, witnessed vote. The proxy cannot be a witness to the absent members written voting instructions.

Active members who volunteer a minimum of 24 hours/year, or who choose to pay a $100 fee/year in lieu of volunteering, are entitled to purchase products through the buying club and the store at a discount from the prices charged to other members and non-members.

The MCC Membership list, including all information about MCC’s members, is considered private and only for the use of Membership business. This information will not be used in any other way, including for individual members use, or for individual advertising purposes. Any other use of member information, other than for MCC member business, will require Board of Director approval.

2.5 Household Privileges: A member’s purchasing rights may be shared with other members of their household listed on the membership application form; however, the membership will be the property of the person in whose name the membership is issued. Only the person named as the member on the application form and on the member roster will be eligible to vote in an election. Only one vote will be allowed per member number in any election and the voting member must be listed on the member roster. Should more than one vote be cast with the same member number, all ballots with that number will be invalidated. Any household member’s volunteer hours may be credited to the member number and may apply towards satisfaction of any annual volunteer requirements.

2.6 Termination of Membership: Termination of membership shall not relieve a former member of unpaid dues or other financial obligation previously accrued subject to the Board of Director’s determination. Upon termination of membership, subject to the Board of Directors’ determination that it is fiscally prudent, a member is entitled to a refund of paid membership fees, less the non-refundable application fee. The refund shall be made in the order of request, no sooner than 90 days after joining MCC and no sooner than 30 days and not longer than 180 days after the member has resigned in writing. In the event of termination of membership, for any reason, or in the event of inactivity by a member in purchasing or voting with MCC for a period of four years, and in the further event that MCC is unable to refund to such member the membership fee because of cause beyond MCC’s control, then after the lapse of the four-year period, the membership fee shall be forfeited in favor of MCC and transferred to MCC’s operating account. Membership may be terminated in any of the following ways:

a) voluntarily, by resignation, at any time upon written notice to MCC;
b) by failure to make agreed scheduled payments applicable to the $100 membership fee:
c) by failure to pay the annual membership dues, if any,
d) by death of a member
e) for reasonable and sufficient cause, including willful violation of the Bylaws, by a two-thirds vote of the Board of Directors, after a fair hearing at which the member has the opportunity to speak and present evidence. Failure of the member to appear at a mutually agreed upon hearing date and time results in the forfeiture of a member’s right to a hearing, unless the absence is caused by an unforeseeable event.

ARTICLE III – MEMBER MEETINGS

3.1 Annual meetings: Annual membership meetings shall take place in the State of
Washington in the month of October of each year at such time and place as the Board of Directors shall designate. The purpose of the meetings shall be to report to members on the operations and finances of MCC, and to conduct voting for vacancies or expired terms on the Board of Directors, and other issues properly submitted to a vote of the members. Meetings will be conducted following Robert’s Rules of Order for the business segment of the annual meeting.

3.2 Special meetings: A simple majority vote on the Board of Directors may authorize a
special meeting of the members at any time. Special meetings may also be called by a written request signed by no less than ten percent of the active membership. Business conducted at special meetings shall be limited to the purpose set forth in the notice for such meetings. The President shall set the time and place of a meeting requested by the membership, and notice shall be sent to the requestors’ representative within fourteen days of receipt of a written, notarized request. The request must include the names of all members requesting the special meeting to be able to verify that the member threshold has been met. Only the person in whose name the membership has been issued may be included in a request to hold a special meeting. Household members may sign the request to hold a special meeting, but will not be included in the count to meet the required threshold. Any request for a meeting by the membership shall specifically state the purpose of the meeting and any proposed resolution to be acted upon.

3.3 Meeting Notice: The President or Board of Directors, when calling an annual or special
meeting of the members, shall cause to be delivered to each active member, either personally, by postal mail or electronic transmission, not less than ten nor more than 50 days before the meeting, written notice stating the place, day and hour of the meeting and, in the case of a special meeting, the purpose or purposes for which the meeting is called. Determination of Active Member status for notice purposes shall be as of the date that notice is sent to members.

3.4 Quorum: A quorum for the conduct of business at a meeting shall be the lesser of five
percent or 50 members of the active membership. All decisions of the membership shall be made by simple majority of votes cast unless required otherwise by these bylaws, articles of incorporation, or State law.

ARTICLE IV - BOARD OF DIRECTORS – ELECTION AND SELECTION

4.1 Number of Directors: The Board of Directors shall consist of a minimum of three and a
maximum of 11 members elected by MCC’s membership. No more than one paid MCC staff member shall serve on the Board of Directors at a time.

4.2 Length of Terms: Directors shall serve two-year terms and shall be limited to no more than
three consecutive terms. After one year off, a Board member may be once again voted in by the membership. The Directors’ terms will be staggered so that up to five are elected in even numbered years and up to six are elected in odd numbered years.

4.3 Meetings, minutes and Quorum: The Board shall meet at least once per month. A majority of the Board constitutes a quorum for the conduct of business. Minutes of Board meetings shall be kept by the Board and made available to MCC members for viewing at the MCC office only. If any member desires to remove a copy of the minutes from the Co-op premises, it will be up to the member who wants that information to make copies of such information at their expense. Meetings will be conducted using procedures as outlined in the MCC procedure manual.

4.4 Board Elections: Directors shall be elected or re-elected by the members casting votes at
annual meetings. Any member can nominate a candidate to the slate of Board nominees. All active members are eligible for nomination to the Board. Directors will be elected by a simple majority of the votes cast (in person or by proxy).

4.5 Vacancies: Any vacancies on the Board of Directors may be filled by appointment by the Board of Directors, offering the position to an active member to serve the remainder of the un-expired term of the vacant position; provided, if permitted by Washington statute, the person fillingthe vacancy shall serve only until his or her successor shall have been elected and qualified at the next scheduled election. A 30-day notice of the Board of Directors seat availability will be posted, before the Board chooses the new director.

4.6 Conflict of Interest: A director shall as soon as practicable disclose their interest in any
contract or proposed contract with MCC, and shall not vote on any question with respect to the contract or proposed contract or transaction. Directors shall not be remunerated for their services as a director. Directors may be reimbursed for reasonable expenses incurred on behalf of MCC upon the submission to the Board of Directors for approval of requests for reimbursement with receipts.

4.7 Resignation and Removal of Directors: Resignation from the Board must be in writing and
received by the Secretary. If a Director fails without excuse approved by a majority of the Board (excluding the Director seeking to be excused) to attend three consecutive regular Board meetings without excuse approved by a majority of the Board (excluding the Director seeking to be excused, that Director’s seat may be declared vacant at the next regular Board meeting and the vacancy filled as provided in paragraph 4.5. Any Director may be removed from office by a secret ballot with a two-thirds majority at any regular or special membership meeting after said Director has had an opportunity to reply to the charges. A quorum for a vote to recall a Director shall be five percent of the active membership.

ARTICLE V – BOARD OF DIRECTORS - RESPONSIBILITIES

5.1 Powers and Duties: The Board of Directors shall direct and control MCC’s business and
affairs in the interests of the members. The Board of Director’s powers shall include, but not be limited to:
a) Establishing standard policies governing the conduct of MCC’s affairs;
b) Establishing policies to guide management, employ management, determine the compensation of management, and evaluate the performance of management;
c) Purchasing, selling or leasing real estate or other major assets;
d) Entering into contracts on behalf of MCC and commitment of MCC’s resources to meet any contract obligations;
e) Borrowing of funds and pledging MCC’s credit and assets to secure any loan made to MCC;
f) Approving management’s annual budget;
g) Establishing the amounts and terms of initial and annual membership dues, and establishing qualifications for membership;
h) Accepting or rejecting application for membership;
i) Reviewing and terminating membership for cause;
j) Electing the president, vice-president, secretary, treasurer of the corporation from among the members of the Board and appointing such other officers as needed who need not be Directors;
k) Chartering committees and establishing task forces as deemed necessary;
l) Requiring periodic independent review of MCC’s financial statements;
m) Adopting significant and realistic plans for future development and growth and reviewing and modifying them at regular intervals;
n) Reviewing and making recommendations on any proposed changes in Articles or Bylaws; and
o) Exercising such other powers and performing such other duties and/or responsibilities as may be allowed and/or required by State law.

ARTICLE VI – OFFICERS’ DUTIES

6.1 Corporate Officers: At a minimum, Mountain Community Cooperative’s officers shall
consist of one President, one or more Vice Presidents, one Secretary and one Treasurer. Officers shall be selected by the Board of Directors no later than at the first regular meeting after the annual meeting. Terms of offices shall be for one year or until their successors are selected. Officers may be removed and replaced, with or without cause, at any time by the Board of Directors.

6.2 Duties of the President: The President shall preside at all meetings of the membership and
the Board of Directors. In the absence of the President, the Vice President shall perform the duties of the President. The President oversees Board affairs, and supports effective action of the Board in governing and supporting MCC.

6.3 Duties of the Vice-President: The Vice-President shall act as President in the absence or
disability of the President and perform such other duties as the Directors may, from time to time, designate.

6.4 Duties of the Secretary: The Secretary shall ensure the proper notification for
membership and Board of Directors meetings, record meeting minutes, keep Articles of Incorporation, Bylaws, and correspondence.

6.5 Duties of the Treasurer: The Treasurer, or his/her designee, shall give a monthly report to
the Board of Directors and render an annual financial report to the membership. The Treasurer shall be the custodian of MCC’s funds and property, and keep a record of all receipts and disbursements. The Treasurer shall sign all year-end tax reports.

ARTICLE VII – BYLAWS

7.1 Severability: In the event that any provision of these Bylaws is determined to be invalid or
unenforceable under any statute or rule of law, then such provision shall be deemed modified to conform to such statute or rule of law without affecting the validity or enforceability of any other provision of these Bylaws.

7.2 Amendment of Bylaws: These Bylaws may be amended, altered or repealed by the
affirmative majority vote of the Board of Directors at any regular or special meeting of the Board if a notice of the proposed alteration or amendment is contained in the notice of the meeting.

ARTICLE VII – DISTRIBUTION OF SURPLUS FUNDS

MCC shall operate for the mutual benefit of its members as nearly as possible at cost, provided that reasonable reserves, as determined by the Board of Directors, may be set aside and accumulated for the purpose of meeting the operating and capital needs of the corporation and for such other purposes as the Board of Directors may determine are in the best interest of the corporation. After all expenses and expenditures of the corporation have been paid and reasonable reserves, as determined by the Board of Directors, set aside, the net earnings of the corporation shall be accumulated in a surplus fund, The surplus fund, or any portion thereof, may be distributed to members through discounts on their purchases or through another appropriate rebate scheme, or donated for the public welfare or for charitable, scientific, or educational purposes, ad determined by the Board of Directors.

ARTICLE IX – INDEMNIFICATION

Mountain Community Cooperative shall indemnify its officers, directors, employees and agents to the greatest extent permitted by law. MCC shall have the power to purchase and maintain insurance on behalf of any person who is or was a director, officer, employee or agent of MCC, against any liability asserted against such person and incurred by such person in any such capacity arising out of any status as such, whether or not MCC would have the power to indemnify such person against such liability under the provisions of this Article or the Articles of Incorporations.

Harvest Vegetable Stew

Tahoma07 — Sat, 18 Sep 2010 18:27:18 CDT

Ingredients[1]
3 T. olive oil
2 slices bacon or fakin bacon, diced [optional for a smoky flavor]
1 lb. stewing beef cubed or 1 lb. mushrooms, for a delicious vegetarian version
¼ c. flour for dredging[2]
1 T. paprika
1 onion diced
6 toes garlic
½ t. cumin
¼ t. cinnamon
½ t. black pepper
2 bay leaves
1 chipotle pepper, slit lengthwise to remove seeds [optional]
1 green pepper diced
1 sm. can crushed tomatoes or 2 c. diced fresh tomatoes
8 fingerling potatoes, whole, or 3 Yukon Gold, diced
8 boiling onions or sweet onions, diced
1 sm. turnip, diced
½ c. sliced celery
½ c. leeks, tough outer green leaves remove and sliced in 1” rounds
1 sm. yam, peeled (or not) and diced
1 sweet potato, peeled (or not) and diced
1 ruby yam, peeled and diced
½ c. butternut squash or other squash, seeds removed, diced
8 small carrots cut in rounds
½ c. burgundy or dark ale (optional)
soup stock, as needed

Directions
1. Heat oil on medium in large covered casserole.
2. Add bacon. Lightly brown.
3. Dredge beef in flour with paprika (which means: shake beef and paprika flour in a paper bag, remove beef and toss extra flour) and add beef to pan or add mushrooms. Sauté mushrooms or beef to light brown. Add onion, garlic, and spices. Sauté until onions transparent.
4. Add remaining ingredients. If mushrooms added instead of beef, dissolve 1 t. of cornstarch in 4 oz. of water and drizzle into stew pot while stirring.
5. Simmer for 2 hours, then remove chipotle pepper (or sooner, check the heat factor) or put stew in crock-pot overnight. Done when beef falling apart or veggies tender.
6. Serve with thick slices of crusty bread and a glass of wine or ale – the same as added to the stew.

[1] Use whatever root vegetables and squash are fresh and in season with the same proportions.

Healthy Advantage Program

Tahoma07 — Thu, 12 Aug 2010 00:55:29 CDT

We are excited to announce that we now are a part of the same program other Natural Foods stores use to put on great sales. Sale prices offered by other stores that we had difficulty competing with will now be available to us. We will be receiving 500 sales flyers each month. So feel free to take extra to share with friends and to post at your workplace. The flyers will eventually have our store name printed on them. We will try to stock as many of the sale items as we can.

You can download the attachment below to view the monthly sales items.
Order dates are the same as for UNFI (formerly Mountain Peoples). Click here to check order dates.

All of the products on the sales flyers will be available by the case through a special ordering process that differs from the regular Buying Club orders. An Order Guide is available and includes additional varieties of these products that are included in the sale. For example, the blueberry yogurt is on sale but you want raspberry yogurt. Find the product on the Order Guide and most likely the raspberry is on sale too and available for you to order at the sale price by the case. For some items such as shampoos and vitamins) you only need to order a single unit, if stated on the sale order guide. A sale order guide for the current month is attached to the bottom of this page.

To order: use the special colored order sheet available at the Store and place the order just as you would for a regular buying club order. If you can’t get to the store, you can send us an e-mail message with a note stating that you are ordering from the Sales Flyer, or just give us a call. If you want the product, but not the whole case, complete the split order sheet (or e-mail or call) by listing the item on the split wish list with the quantity of individual units you want and the maximum you would take to help the split be a success. If we can put together a full case, we will order your individual items for you.

The file attached at the bottom of this page lists the current monthly sales and prices. The price for a case is the individual sales price multiplied by the number of units in a case. Your volunteer discounts will apply when you are checking out at the cash register.

Ordering dates are the same as for the UNFI ordering dates noted on the Buying Club pages.

If you would like to be on the “lets have sales at the co-op” team and help put together sale orders, refine the order guide, put up shelf tags, making displays, and thinking of creative ways to get the word out about our great sales, please contact Margaret at 360-832-3395.

Organic Produce Share Schedule

Tahoma07 — Tue, 20 Jul 2010 09:19:56 CDT

The Produce Share dates are dependent on number of shares requested. Shares should be pre-paid. Call the store or email us if you would like to order. If we meet the minimum number of shares needed to order, our schedule for the next three months will be:

PRODUCE SHARE
ORDER BY:	AVAILABLE BY:
July 8	July 10
July 22	July 24
August 5	August7
August 19	August 21
September 2	September 4
September 16	September 18
September 30	October 2
October 14	October 16
October 28	October 30
November 11	November 13
November 24 *	November 27
December 9	December 11

Scandinavian Baked Apple Pancakes

Tahoma07 — Sun, 16 May 2010 17:59:27 CDT

Adapted from Mom's Big Book of Baking, by Lauren Chattman (Harvard Common Press, 2001) by Karelina Resnick.

These pancakes are really easy and tasty.

INGREDIENTS
½ stick unsalted butter (1/4 cup)
1 ¼ lbs. apples (about 3 medium), peeled, cored, cut into ¼’ thick slices 
¼ c. turbinado sugar 
¼ t. ground cinnamon 
3 large eggs 
½ c. milk 
¼ c. flour or spelt flour
¼ c. buckwheat flour (if you don’t have buckwheat, any flour will do)
¼ t. salt 
Confectioner’s sugar

DIRECTIONS
1. Preheat oven to 425F.
2. Melt butter over medium-high heat in an ovenproof 10-inch skillet. Add apples, granulated sugar, and cinnamon and cook, stirring occasionally, until the apples begin to brown and most of the juices have evaporated, 5to 7 minutes. Remove skillet from heat.
3. Combine eggs, milk, flour, and salt and beat until smooth.
4. Spread the browned apples evenly across the bottom of the pan. Pour the batter over the apples. Place the skillet in the oven and bake until the pancake is golden and puffed, 18 to 20 minutes.
5. Remove the pan from the oven and let the pancake rest in the pan for 5minutes. Sprinkle with confectioner’s sugar, cut into wedges, and serve immediately.

Options
Add ¼ c. currants or raisins or nuts (cook with apples) or 1 T. orange peel (add to cooked apples) or any combination.

Serve
Serve with butter and maple syrup or your favorite fruit sauce – orange sauce is good with the orange peel.
Serves 4-6.

President's Message

Tahoma07 — Sun, 11 Apr 2010 13:13:44 CDT

From April 2010 Newsletter (by Regan Merritt Perry)

Following is a compilation of responses from member forum participants in the Annual Meeting October 2009 held at our friendly neighbors, the Methodist Church. My President’s message is woven in, as many discussions have followed since last October. Our focus this year is INCLUSION. Even if the answers to our long term questions are not immediately forthcoming, I would like to recognize all the patient people who have allowed vigorous discussion especially, my fellow Directors on the Board. We also want to make sure we are getting ready for the Wellness Fair coming April 24. I invite anyone to join me at the table. I look forward to having the Co-op in the public eye, continuing to let it be known EVERYONE IS WELCOME at the Co-op.

The meeting split into four groups to offer their views of the progress we have made towards our stated goals from the Co-op’s Five-Year Strategic Plan. Board members guided the exercise and strategies were specified for overall goal implementation, delineated areas of satisfaction and dis-satisfaction, areas for growth & improvements to the volunteer program, and brainstormed on the next five years at Mountain Community Co-op.

Former Board of Directors Officers Debra Grant and Toby Bensinger have stepped down since taking these notes. We thank them for their contributions over the years. I was elected to serve as president of the Board. I hope to honor their contributions to the Co-op then and overall, and encourage us to move forward into 2010 with renewed vision and energy.

Group Discussion on GOALS
1. Support our underlying philosophy of people teaching themselves and each other the benefits of organic food and working together. Let’s provide products and services that encourage people to shop at the Co-op. Let’s offer classes to bring people together to promote community and healthy goals such as cooking with good food, gardening, and the principles of organic gardening.

2. Maintain and improve Co-op properties. Plan and manage for on-going rental income. Let’s continue to improve the existing facility, for example: providing outdoor seating for sharing tea/coffee/soft drinks under the grape arbor.

Skills people want to pursue are also an opportunity to come together at the Co-op and make good use of the spaces available. Let’s provide opportunities such as: Presentations, Classes and Services that encourage people to come to the Co-op to learn, to enrich their lives and their community such as: Community and Demonstration Gardens, services to engage the school children passing our doors every afternoon & on-going support of the language center that has been in the building in the past year. Many of the classes our membership is calling for could be accommodated well in the middle portion of the house. We need to drum up the energy and focus to utilize the facility we have while continuing to gain revenue to support Co-op operations.

We could also be the central point for disseminating information and supporting healthy activities in the community, such as our participation in the annual Wellness Fair. All of these provide opportunity for Members and Non-members alike to benefit from the Community Co-op.

3. Review short and long range plans periodically. Adjust them according to our goals, priorities and what we discover as we look at our progress along the way. Let’s share Co-op management strategies with other Co-ops in Puget Sound. Let’s recall that the assistance we received from Olympia Food Co-op was invaluable at the start of MCC. As we grow, we may also learn from successful Co-ops with a longer history.

4. Encourage the entire community, members and non-members, to be more aware of responsible water usage, carbon footprint – generally the impact individuals have when they make lifestyle choices. Our Co-op has several rooms to rent, fertile ground, and a core of energetic people that could be available to run and to participate in all manner of workshops, demonstrations, classes, lectures in series or individual events. Let’s devise the method to offer our space to encourage learning and sustainable practices. This will not only enrich our community, but could result in a steady, sustainable income for providing/maintaining the space.

PERFORMANCE
Participants collectively answered questions regarding several aspects of the Co-op’s performance, so far:

We are Satisfied with: Bulk herbs, samples for customers to try out, new foods, variety of products, organic meats, produce shares program, sense of community, excellent customer service, and volunteers reported feeling grateful to be of good service to the community.

We are Un-satisfied with: Outreach to the Senior Center has been suggested, but no program or person has been found to define the effort and make this happen. We are generally under pressure and underachieving due to the fact fewer volunteers are available than are needed to implement our goals successfully. Recognition for volunteers needs to improve and general improvements need to be identified and implemented for the volunteer program. No school liaison has been located, yet, to shepherd long-range goals into existence such as the Food to School program supported by the WSDA (populated by many other school districts in the State of Washington). An individual acting as school liaison could also be central to creating more needed services for local children, which would also benefit the Co-op by way of using space we have available. For example; after school activities designed to compliment or enhance programs already in place, a snack area that could be another use for seating under the grape arbor.

Member communications need improvement. The newsletter is just beginning a new era. We are formalizing plans to offer hard copy quarterly to members who request it, have it on paper in the store, and provide monthly e-mail links to content that will be continually updated and available online.

There are concerns about store layout, security and which products to focus on. This is a tricky area to address, as snack foods are a very strong frontrunner in popularity among respondents to the 2008 survey, even though the heart and soul of a cooperative is regular purchase/availability of organic grains, vegetables, dairy, as well as non-food items. We have clearly expressed our commitment to the buying club and local vendors represented at the store. Our greatest area for growth is to clarify the use and financial stability of the Washington Street House. I have placed “For Rent” signs in the window with my contact information to encourage appropriate use of the building.

The dissatisfaction with aspects of lighting and store layout is complicated. One possible use of space would be to separate foods from the non-food and consignment offerings. Solutions in future could include space in the Washington Street House to feature items in a more visible location for passers-by as well as members in-the-know. As a retail enterprise we are always looking to be visible. We aim to be relevant to our loyal shoppers while attracting new ones in our efforts to turn a profit. In follow-on discussions since the forum, the pivotal point in question is exactly who is or could be renting our empty space. We are still exploring exactly what arrangements will be put in place for the rent to be covered and the space be made available affordably for appropriate use.

Membership is encouraged to consider strategies, arrangements and offer solutions modest and/or brilliant in person, in writing – share your vision!

Recipes

Tahoma07 — Sat, 10 Apr 2010 22:40:43 CDT

This section contains many healthy recipes based on items received in our Organic Produce Share orders.
Just click on the recipe in the menu to the left and Enjoy!

Roasted Fruit

Tahoma07 — Sun, 21 Mar 2010 21:15:22 CDT

from Karelina's Kitchen

Ingredients
4 cups of any fruit, cut in quarter (all about the same size), e.g. apples, bananas, oranges, kiwi, mangos, pears, maybe avocados (I never tried with avocado, but it is a fruit?)
2 tablespoons water
2 tablespoons lemon or orange or grapefruit juice
2 sprigs rosemary
½ cup currants or raisins
1 tablespoon coconut or 1 tablespoon zest of lemon or orange or grapefruit
2 tablespoons honey
¼ cup brown sugar
4 tablespoons unsalted butter, cut in small pieces
2 tablespoons fruit liqueur or sweet wine (optional)

Directions
1. Preheat oven to 400 degrees F.
2. Cut fruit in quarters, remove pits and core, and prick fruit with skins.
3. Peel citrus fruit and bananas, remove seeds and excess pith.
4. Toss cut fruit with water and juice.
5. Place fruit tightly packed in patterns in a ceramic or glass baking dish or 2, cut side up.
6. Remove rosemary leaves from stem and sprinkle over fruit.
7. Sprinkle with citrus water (leftover from toss), currants, honey, and brown sugar, liqueur, coconut, citrus zest, and dot with butter.
8. Place in oven and bake for about 30 minutes basting a few times.
9. Place the fruit under the broiler for the last two or three minutes to brown, taking care not to burn.

To Serve Serve hot, warm or cold with fresh or frozen yogurt, ice cream, whip cream, crème fraîche, pound cake, cheesecake, pancakes, with fowl (cook like duck à l’orange), to top cereal or granola – or just plain, with a spoon

How to Order from the Buying Club

Tahoma07 — Sat, 06 Mar 2010 12:01:30 CST

We currently place orders twice a month with Azure and twice a month from UNFI Warehouse. Click on the buying club schedule for a current list of dates.

You can use the Buying Club Order Form attached to the bottom of this page (print it and fill it in and fax or drop it off at the store), or pick up one at the store. Make sure you provide your name and contact information. You can also send us your order through email as long as you have the vendor (Azure or UNFI), catalog number, description, quantity ordered and your name and contact information.

Remember – You do not need to be a member to order through the Buyers Club

We at the Mountain Community Co-op are proud to offer a variety of high quality natural products at the best possible value. If our selection does not provide complete satisfaction, we would like you to give our Buyers Club a try. First time participants will be pleasantly surprised to find even greater values than can be found in our retail store, and choices unavailable in most stores anywhere. Returning customers will find subtle changes in our program, designed to ensure the Buyers Club provides the best service equitably for all participants. You can shop the full line of Azure and United Natural Foods (formerly called ‘Mountain People’) products through the following procedures.

Ordering Sales Items through the Co-op's advertised monthly sales - refer to the Healthy Advantage web page for ordering instructions.

Order information – Azure:

Current Azure catalogs are available for purchase at the store for fifty cents plus tax; outdated catalogs are free. Free sales flyers are also available in the store. You can now place Azure orders online for pickup at our store. Once we provide you with your login ID and password, you may sign in to http://www.azurestandard.co to place and track your orders, monitor and change your account information, and maintain a list of favorites for frequently ordered items. Please use only the account that we set up for you, if you wish to pick your order up at the co-op. Using an account that you established directly with Azure for ordering will result in UPS delivery and billing to your personal address. Call or email us for setup assistance, resetting of passwords, or questions about use of the site.

Ordering information – UNFI:

Although UNFI no longer publishes a Buyer Club catalog, a wholesale catalog is available for view in the store. A generic online catalog is available for finding the most up to date product information, except prices (free registration provided at https://www.unfi.com/Default.aspx). Click the ‘login request form’ link, and fill in the registration form to get started. You may enter “Mountain Community Co-op in the Company Name field, and use the generic Acct Number “000008” (please allow up to 48 hours for access confirmation email). Please call our store manager for questions about online registration or to obtain accurate item cost.

Placing an order:

You may email your Buyer Club order to eatonvillecoop@yahoo.com, give the competed order form to the cashier on duty, use the outdoor drop box orders after hours, or place new order and changes by phone or voicemail. We will make reasonable attempts to fill last-minute orders, but cannot guarantee delivery during current cycle for orders placed after posted deadlines. When filling out orders, minimum required information will include: Full name, telephone number, product code, and quantity requested of each item. We also advise including brand and item description; products may undergo code changes or even be discontinued abruptly, and this will enable us to fill your request or suggest possible substitutes.

Delivery of Orders:

We strive to make each Buyer Club order available to customers in the shortest possible amount of time. This is usually nine days from ordering deadline for Azure, and six days for UNFI. Variations in delivery schedule and processing may affect pickup times and dates. We will make every attempt to notify participating customers with their order status as soon as they are sorted for pickup, with a followup call one week later.

Pickup and Payment:

Anyone may participate in the Buyer Club, though overall cost varies according to membership status. Azure catalog prices are slightly above wholesale, whereas UNFI shows products at warehouse cost. Use the following table to estimate total cost of items prior to any applicable sales tax:

AZURE
Non-Members of Mountain Community Co-op	Catalog + 11%
Members (regardless of status for retail purchases)	Catalog + 6%
Qualifying Volunteers	Catalog price
LARGE ORDERS ($340 or greater at the time orders are due)	Catalog price
UNFI (MOUNTAIN PEOPLE)
Non-Members of Mountain Community Co-op	Catalog + 21%
Members (regardless of status for retail purchases)	Catalog + 16%
Qualifying Volunteers	Catalog + 11%
LARGE ORDERS	Catalog + 11%

To allow for limited space (particularly cold storage), please consult the store manager for large orders. As warehouse prices and availability may change without notice, we neither require nor advise prepayment for your Buyer Club order; all orders may be paid for at the time of pickup. In order to prepare our stockroom for next incoming delivery, we prefer all customers pick up their orders within the first available week. Please contact the day’s store manager by this time if you need to arrange special handling or pickup times. At our discretion, orders unclaimed within two weeks of initial pickup call may be offered in the store to the public, or returned to the originating warehouse. If returned, any restocking fees will be charged to your next Buyer Club order.

Local Vendors

Tahoma07 — Sat, 06 Mar 2010 12:00:52 CST

The Mountain Community Co-op promotes sustainable, local, markets that encourage production in environmental friendly and socially responsible ways. We are happy to assist local vendors in finding a market for your products. We also accept some "fair trade" items. Crafts, jewelry, hand-made soaps and candles, and non-perishable food items are accepted on consignment. Perishable food items may also be accepted and depending on the product, may be accepted on consignment, or through direct purchase. Special provisions are required for vendors wishing to sell their plants through the Co-op. The vendor must make arrangements to care for the plants while being offered for sale at the Co-op. Contact a Store Manager for more information.

Review the attached Vendor Policy below or contact a Store Manager for more information.

If you have a locally produced product you would like to sell in our store, please contact us at the Store or email us, noting "Local Vendor Interest" in the subject line. We look forward to hearing from you.

Mountain Community Co-op

105 Carter St.

Eatonville, WA. 98328

360-832-2667
eatonvillecoop@yahoo.com

Volunteer Options

Tahoma07 — Sat, 06 Mar 2010 11:31:02 CST

Volunteer Options

Please see the attachment at the bottom of the page for volunteer opportunities.

Each membership selects one of the following options:

Option 1: Each membership performs 24 hours of volunteer work in support of the Co-op each YEAR. That averages out to 2 hours a month. Volunteers continue to receive the member discount in the store and pay only the 5% on Buying Club orders.

Option 2: In lieu of performing the volunteer work, members pay annual dues in the amount of $100. Members choosing to pay annual dues receive the member discount in the store and pay only the 5% on Buying Club orders.
Option 3: Members not selecting option 1 or 2 would default to option 3. With option 3, members forfeit their discount for store purchases and will be charged the 10% ordering fee for Buying Club orders. However, anyone selecting option 3 will retain their membership in the Co-op.

The following questions and answers will help answer many your questions prior to the meeting. Additionally, a list of the volunteer opportunities follows. We think you’ll agree that there are plenty of opportunities that can easily be worked into your normal schedule.

Questions and Answers
1. When I joined the Co-op, I specifically inquired as to whether volunteer work would be required. At that time, I was told that there would be no mandatory volunteer work required. What has changed?
The main reason for the change is to obtain the support needed to continue to operate the Co-op and offer the services that the membership has requested. When the Co-op was initially formed as a Buying Club, members were told that volunteering was not required. In 2005, we opened the Store – with member approval – and each year has seen an increase in the number of products offered. In 2006, we closed on the purchase of the Washington Street house – again with member approval – thereby enabling us to begin looking at other sources of income. This year, the Produce Share program – which has been a huge success – was added. With each new service comes the need to have additional volunteers. And, of course, maintaining existing programs requires volunteers. For example, even something as seemingly simple as adding milk and eggs to the grocery store requires more volunteers. The eggs have to be picked up in Yelm, and the milk has to be picked up from the Gypsy Wagon. In order to continue to offer the services the membership wants, we need additional volunteer support.

2. When does the new requirements go into effect?
The new volunteer requirements of 24 hours per YEAR go into effect on January 1, 2008.

3. If I don’t complete the volunteer requirements and don’t want to pay annual dues that I will lose the discount on store purchases and will experience an increase in the charge to order. What am I getting for my membership?
You have complete access to the store and the Buying Club. You are able to purchase natural foods at significant savings over those charged by retail grocery store operations. You receive copies of the newsletter and all informational flyers announcing sales and new services. You maintain your member right to vote on issues. And you retain part ownership of the Co-op. It is also important to remember that a company organized as a cooperative is owned by the members. Therefore, if the Co-op finds itself in the position of distributing funds to the members (say in the form of a dividend on profits or disbursement of profits from the sale of property), these funds are evenly distributed to every member. Therefore, even if a member picks Option 3, keeping the membership in the Co-op is a good idea. Also, a member isn’t locked into their option each year. A member may elect to pay dues one year and then switch to performing the 24 hours/year of volunteer work starting in the second year. It is also important at this time to take a step back and examine the concept behind having a cooperative. As defined by the International Co-operative Alliance, “A cooperative by its very nature is an association of persons who voluntarily join to meet their common needs through a jointly-owned and democratically-controlled company. Co-ops are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. Co-op members believe in the ethical values of honesty, openness, social responsibility, and caring for others.” By adopting a uniform volunteer policy, we are more closely adhering to these values.

4.If I can’t accommodate volunteering in my schedule, will I immediately lose the discounts?
No. There will be a one-year implementation schedule. That way, everyone will have a chance to accrue the 24 hours of volunteer work.

5. What happens if I’ve only worked 20 of the required 24 hours. Will I be able to get a waiver and continue to receive the discounts?
No. However, once you have completed the missing 4 hours, your discounts will be reinstated. Please be aware that the 4 hours worked to complete the previous year’s requirement do not count towards the current year’s volunteer total. In terms of exceptions, anyone may petition the Board of Directors and request an exception for extraordinary circumstances.

6. Our family has four members. Does that mean we have to each work 24 hours per year?
No. Each membership is being asked to contribute 24 hours of volunteer labor during a one-year period. How you meet the commitment is up to you, but all work performed by any family member counts towards the requirement.

7. How much flexibility is there in terms of scheduling?
It’s almost endless. If you want to work 24 hours in one month and get the commitment over with in January, that’s fine. If you want to wait until December and get it all done then, that’s fine. If the summer time is better for working, there are options for that. Additionally, there are a number of jobs that can be done at home as opposed to having to come into the Store thereby allowing you the flexibility to perform the volunteer work at your convenience.

8. Will I have someone who will serve as a “manager” and oversee my work?
As you look at the list of volunteer opportunities, please notice that the jobs are clustered into teams. Once you pick out a team, the team captain and/or the Volunteer Coordinatore will contact you. The Team Captain is responsible for setting schedules, clearly defining the jobs, etc.

9. What if there are 4 family members in our one membership and they each want different teams?
As long as the volunteer hours are tracked to the membership number, that isn’t a problem.

10. Are there any alternatives for people who simply can’t volunteer but don’t want to lose the discount benefits?
As mentioned above, the Board of Directors can be petitioned to grant a waiver under extraordinary circumstances. Otherwise, a member may pay a fee of $100 annually (Option 2) to be able to still receive the discounts without providing volunteer support. That decision is, of course, up to each person and would depend upon the amount purchased each year at the store and through the Buying Club to determine if continuing to be eligible for the discounts warrants paying the $100 fee.

11. What if I work beyond my 24 hour commitment. May I give my excess hours to another member?
No, in order to be fair, each membership must decide which option they select.

12. Who determines if I do or don’t receive the member discount?
All volunteer hours are currently tracked in a volunteer book. We will be enhancing the paper system to include a column to allow for year-to-date volunteer hours. Additionally, an Access database is going to be created (hopefully by a volunteer!) that will allow for automated reporting. Beginning in 2009, the cashiers and the buying club volunteers will be provided with an updated list each week that will provide a list of members who chose Option 3 and are no longer eligible for the discounts.

13. If I complete my volunteer commitment, will I then be eligible for the 13% volunteer discount?
Possibly. The requirement to work 12 hours a MONTH will remain in order to be eligible for the 13% volunteer discount. If you choose to work 12 hours or more in a single month, you will be eligible for the 13% volunteer discount the next month.

14. What happens if 50 people want to perform one job and no one wants to fill some other job?
Each person on a membership is going to be asked to supply their top three team picks. Once we’ve received the forms, team assignments will be made. Hopefully everyone will get assigned to their first choice. But we do make the commitment to assign everyone to one of their top three. If we have teams for which no one volunteers, we will consider that to be a sign that the service is not wanted and it will probably be discontinued.

15. What happens if I’m scheduled to work and can’t – emergencies do happen! Who will I call to tell them I won’t be available?
Each team will have an approach to handle missed schedules. For instance, a team may have someone who wants to be on-call and will work when others can’t rather than having a set schedule. And, depending on the job, it may not be an issue. For instance, updating a database at home allows a lot of flexibility whereas serving as a cashier at the store requires that someone be there!

16. Do other co-ops require their members to work?
Absolutely. The very nature of organizing as a co-op is that the services offered are requested and supported by the membership. Most food co-ops start out small like ours. Some grow to be sufficiently large that they hire significant numbers of staff, some have a combination of staff and volunteers, and some continue to be all volunteer. For the MCC, relying upon members to volunteer has worked reasonably well up until this time. We are now at a point where we either need to have more of a commitment of the membership or else determine if some services need to be discontinued. This is not a financial decision – it is solely related to not having enough bodies to get all of the work done!